Tabbouleh with lamb sausage Merguez

Tabbouleh with lamb sausage Merguez
Serves 4 

8 lamb sausages Merguez
200 mL of bulgur
2 big bunches of flat leave parsley (Italian Parsley)
1 bunch of fresh mint
4 medium tomatoes
1/2 seedless cucumber (English/European cucumber)
5 scallions (spring onions, green onions)
Juice from one lemon
50 mL of Extra Virgin Olive oil
1/2 tsp salt
A pinch of finely ground pepper

  • Cook the bulgur according to the package.
  • Let the bulgur cool down.
  • Remove stems from parsley and mint.
  • Finely chop parsley and mint.
  • Divide the tomatoes in 2 and scrape out and discard the seeds.
  • Finely chop tomatoes and cucumbers.
  • Slice the scallions finely.
  • Mix cold bulgur, parsley, mint, tomatoes, cucumbers and scallions.
  • In a separate bowl mix oil, lemon juice, salt and pepper.
  • Pour dressing over bulgur salad, mix and let stand for about 1 hour before serving.
  • Heat up oil or margarine in a skillet.
  • Fry the sausages on medium heat until done. Or grill the sausages outside on a grill.

You can also serve Tabbouleh to grilled chicken or grilled meat. Tabbouleh fits very well on a buffet.


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