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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup bulgur wheat |
1 cup fresh flat-leaf parsley leaves, roughly chopped |
3 scallions, thinly sliced |
1 cup grape tomatoes, quartered |
1 cucumber, peeled and chopped |
3 tablespoons fresh lemon juice |
3 tablespoons extra-virgin olive oil |
1 1/2 teaspoons kosher salt |
1/4 teaspoon black pepper |
Directions:
1. In a small saucepan, bring the bulgur and 6 cups of water to a boil. Cook, uncovered, until tender, about 20 minutes. Transfer to a strainer and rinse under cold water. Shake to remove any excess water. Transfer to a large bowl and add the parsley, scallions, tomatoes, and cucumber.In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the bulgur and toss. Serve cold or at room temperature.
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