Couvrez d'eau chaude le boulgour dans un bol. Laissez gonfler à couvert. Pendant ce temps, râpez la carotte ou la mixer pour obtenir un aspect de semoule. Hachez très finement l'oignon rouge.
Mélangez le boulgour gonflé avec la carotte, l'oignon et l'huile Bébé Quintesens. Ajoutez une pincée de sel et le persil haché. Servir tiède.
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