Bulgur Tabbouleh

1. 1 Bulgurpack 500 g ≈ $3.00 60 g
2. 2 Parsleypack 50 g ≈ $1.50 40 g
3. 3 Fresh mintpack 30 g ≈ $2.20 8 g
4. 4 Tomatoes≈ $4.67 per kg 120 g
5. 5 Cucumbers≈ $3.67 per kg 80 g
6. 6 Green onionspack 50 g ≈ $1.30 10 g
7. 7 Lemon≈ $4.70 per kg 25 g
8. 8 Olive oil 12 ml
9. 9 Feta or brined cheesepack 200 g ≈ $3.00 40 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Rinse bulgur¹ under cold water, cover with boiling water at a 1:1.5 ratio, cover, and let sit for 15 minutes; drain and cool, squeezing out excess liquid—bulgur should be tender.

2. Prep: Dice tomatoes⁴ into small cubes (0.5–1 cm).

3. Prep: Finely chop parsley² and mint.

4. Combine: Mix cooled bulgur¹, tomatoes⁴, and herbs in a large bowl.

5. Dress: Pour in lemon⁷ juice and olive oil, season with salt to taste, and toss; sprinkle with crumbled feta⁹ and gently fold in.

6. Serve: Let sit for 5 minutes, then serve as a standalone dish.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.