Nov 26, 2012
With loads of parsley and mint, this classic Middle Eastern salad is fresh and lively. Bulgar is traditional but you could substitute quinoa or couscous for a twist.
1 cup water
1/2 cup bulgar (finely ground)
1 tomato, finely diced
1 garlic clove, minced
1 small bunch parsley, chopped
1 small bunch mint, chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (about juice of 1 lemon)
Salt and freshly ground pepper, to taste
Bring water to a boil. Add bulgar and season with salt. Turn off the heat. Cover and let bulgur sit for 5 minutes. Transfer bulgur to a baking sheet and spread out. Cool completely before using.
Add bulgar, tomato, garlic, parsley, mint, olive oil, lemon juice, and salt and pepper to large bowl. Toss to combine. Taste and adjust seasoning.
Yield: 4 to 6 servings.