by jennifer on July 26, 2011

1 cup dry bulgur wheat
1-1/2 cups boiling water
1 to 1-1/2 teaspoons salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 medium cloves garlic, crushed
black pepper to taste
4 scallions, finely minced (whites & greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced (or 1 to 2 Tablespoons dried mint)
2 medium-sized ripe tomatoes, diced

Alterations: Consider the bulgar and the dressing to be the base. Add whatever raw veggies you want. I have used carrots and kohlrabi in the spring.

1. Combine bulgur and boiling water in a medium to large bowl. Cover and let stand until the bulgur is tender (20 to 30 minutes, minimum).
2. In a pint jar compbine salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly.
3. Toss chopped veggies of your choice with the bulgar, then add dressing and toss again.
4. Refrigerate for an hour or so before serving.

Optional: Serve cold with warm wedges of lightly toasted pita bread.

Serves 6 – 8.

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