Oriental bulgur salad

Oriental bulgur salad

Ingredients bulgur salad
  •  150 g bulgur, coarse
  • 400 ml vegetable stock
  • ½ cucumber
  • ½ pomegranate
  • 1 spring onion
  • 50 g dates, dried
  • 3 sprigs of parsley
  • 2 tsp ras el hanout seasoning
Ingredients dressing
Method

Cook the bulgur for approx. 10-12 minutes in the vegetable stock until al dente. Drain well through a sieve.

Chop the parsley leaves. Cut the spring onions into thin rings and the cucumber and dates into small pieces. Add everything to the bulgur, mix well and season with ras el hanout.

Remove the seeds from the pomegranate.

Put the ingredients for the dressing in a beaker and shake vigorously.

Pour the dressing over the bulgur salad and mix thoroughly. Garnish with the pomegranate seeds.