La plus verte
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 4 pers
- 180 g de boulgour
- 200 g fresh shelled peas
- 175 g d
- 2 spring onions
- 1/2 vegetable stock cube
- 4 brins de persil plat
- 2 brins de menthe
- 2 brins de coriandre
- 7-10 Tbsp Grated zest and juice of 1 untreated lemon
- 3 tbsp. olive oil
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Rinse the bulgur with cold water. Drain it and mix it with a drizzle of olive oil, salt and pepper.
- 2
2 Bring 30 cl of water to the boil in a saucepan with the ½ bouillon cube. Pour it over the bulgur and let it swell for 5 minutes. Fluff with a fork in a salad bowl. Sprinkle with lemon juice and add the grated zest. Mix and leave to cool.
- 3
3 Plunge the peas into a pot of boiling salted water for 8 minutes. Add the beans and continue cooking for 4 minutes. Drain them and add them to the bulgur.
- 4
4 Wash, peel and chop the parsley, mint and coriander. Peel and finely chop the spring onions. Put them in the salad bowl. Mix them together. Season with salt and pepper. Sprinkle with the remaining olive oil. Set aside in a cool place until ready to serve.
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