Ingredientes para 4 personas<\/strong><\/p>\n\n\n\n30 g bulgur fina<\/p>\n\n\n\n
2 tomates firmes y grandes (300 g)<\/p>\n\n\n\n
1 schalota, pidada fina<\/p>\n\n\n\n
3 cucharadas zumo de lim\u00f3n<\/p>\n\n\n\n
4 manojos perejil fresco liso (160 g)<\/p>\n\n\n\n
2 manojos de menta fresca ( 30 g)<\/p>\n\n\n\n
2 cucharaditas pimienta de Jamaica molidos<\/p>\n\n\n\n
1 cucharadita Barahat (ver abajo)<\/p>\n\n\n\n
80 ml de aceite de oliva<\/p>\n\n\n\n
pepitas de granada – a tu gusto<\/p>\n\n\n\n
sal y pimienta<\/p>\n\n\n\n
agua hirviendo (60 ml \/ g)<\/p>\n\n\n\n
Preparaci\u00f3n<\/strong><\/p>\n\n\n\nLavar el bulgur bajo agua fria y ponorlo en un bol. Verter agua hirviendo encima y dejar secar.<\/p>\n\n\n\n
Cortar los tomates en 0,5 cm dados. A\u00f1adir los dados de tomate, su jugo, la schalota y el zumo de lim\u00f3n al bulgur y mezclar bien.<\/p>\n\n\n\n
Picar cuidadosamente el perejil poco a poco – sin aplastarlo – en 1 mm daditos. A\u00f1adir al bol. Hacer lo mismo con las hojas de menta y a\u00f1adir al bol.<\/p>\n\n\n\n
Al final a\u00f1adir la pimienta de Jamaica, Baharat, aceite de oliva y las pepitas y salpimentar.<\/p>\n\n\n\n
Tabouleeh es un acompa\u00f1ante muy refrescante durante d\u00edas de verano!<\/p>\n\n\n\n
Baharat: es una mezcla de 7 especias. En tiendas orientales es muy facil de conseguir.<\/p>\n","protected":false},"featured_media":6222,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[390,363],"class_list":["post-6227","project","type-project","status-publish","has-post-thumbnail","hentry","skill-ayurveda-es","skill-recetas"],"acf":[],"yoast_head":"\n
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