Tabbouleh with cherries and cucumber

Tabbouleh with cherries and cucumber

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 312 kcal
, Fat: 12 g
, Carbohydrate: 41 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Bulgur wheat

1 tbsp sesame oil
200 g bulgur
5 dl water
2 tsp Dukkah (spice mix)
½ tsp salt


2 organic limes, use a little grated zest and all of the juice
1 tbsp sesame oil
2 tbsp olive oil
½ tsp salt
a little pepper


1 bunch dill, finely chopped
½ bunch peppermint, finely chopped
250 g mini cucumbers, thinly sliced
150 g cherries, halved, pitted
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How it's done

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Bulgur wheat

Heat the oil in a pan. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the water, cover and simmer for approx. 12 mins., season.


Combine the balsamic and oil, season. Add the bulgur wheat, mix, allow to cool slightly.


Mix the herbs and cucumber into the bulgur wheat. Serve the tabbouleh with the cherries.

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