Bulgur salad with peppers & peas

Name: Bulgur salad with peppers & peas
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Bulgur (wheat groats); 7-10 Tbsp salt, pepper; 500 g Tomatoes; 1 collar Spring onions; 1/2 red and yellow peppers; 1 collar flat leaf parsley; 7-10 Tbsp Juice of 1 lemon; 4-5 Tbsp Olive oil; 150 g frozen peas; 1 small onion, 2 garlic cloves; 1 TEASPOON dried thyme; 100-150 g strained tomatoes; 1/2 TEASPOON Vegetable broth

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Bulgur (wheat groats)
7-10 Tbsp salt, pepper
500 g Tomatoes
1 collar Spring onions
1/2 red and yellow peppers
1 collar flat leaf parsley
7-10 Tbsp Juice of 1 lemon
4-5 Tbsp Olive oil
150 g frozen peas
1 small onion, 2 garlic cloves
1 TEASPOON dried thyme
100-150 g strained tomatoes
1/2 TEASPOON Vegetable broth

Directions

1
Boil up Bulgur with 750 ml l water. Add approx. 1/2 teaspoon salt and simmer over a mild heat for approx. 10 minutes. Drain and let cool off
2
Wash the tomatoes. Cut the tomatoes into small pieces except for 4. Clean and wash spring onions and peppers and cut them into pieces. Wash parsley and chop finely except for a little bit
3
Juice of 1/2 lemon, salt, pepper and 3 tablespoons of oil strongly beat. Mix with peas, prepared vegetables and parsley
4
Coarsely grate the rest of the tomatoes. Peel and chop onion and garlic. Fry briefly with thyme in 1-2 tbsp. hot oil. Add strained tomatoes and 50 ml water, bring to the boil, stir in broth. Simmer for 2-3 minutes. Season with salt, pepper and juice of 1/2 lemon. Mix in Bulgur and let cool down
5
Arrange the bulgur salad with the vegetables. Garnish with the rest of the parsley