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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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a variation on tabouleh salad, this keeps well for a few days in the fridge. add some chick peas for a one-bowl light lunch. Ingredients:
1 cup bulgur |
1 cup boiling water |
1 bunch fresh parsley, minced |
1 red pepper, diced |
1/4-1/2 cucumber, diced |
1/2 cup feta cheese, crumbled |
1 -2 green onion, chopped |
1 lemon, juice of |
1/3 cup olive oil |
ground black pepper |
Directions:
1. stir boiling water and bughur in a heatproof bowl or sauce pan, cover and let cool, about 1/2 hour. (this step can be done then popped in the fridge the night before.).
2. while the grain cools, prepare the remaining ingredients.
3. combine cooled bulghur with the chopped vegetables and cheese.
4. toss entire mixture with the lemon juice and olive oil.
5. pepper to taste.
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