1 cup water
1/2 cup bulgur
1/4 cup lemon juice
2 tablespoons extra-virgin olive
oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf
parsley, (about 2 bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded
and diced
4 scallions, thinly sliced
PREPARATION
Combine water and bulgur in a small saucepan. Bring to a
full boil, remove from heat, cover and let stand until the water is absorbed
and the bulgur is tender, 25 minutes or according to package directions. If any
water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and
let cool for 15 minutes.
Combine lemon juice, oil, garlic, salt and pepper in a small
bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add
the dressing and toss. Serve at room temperature or chill for at least 1 hour
to serve cold.
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