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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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If you like tabbouleh, you'll like this too. From 'Southern Living', this salad looks really pretty when assembled in a clear glass bowl. Chilling for 24 hours before serving is necessary for the bulgur to soften and the flavors to come through. Next time I will probably assemble them in individual serving bowls to 'dig' into straightaway! (Note: I prefer to boil the broth before adding it to the mixture and immediately mixing it with the bulgur to let it cook) Ingredients:
1 cup uncooked bulgar wheat |
1/3 cup fresh lemon juice |
1/3 cup vegetable broth or 1/3 cup chicken broth |
1/3 cup extra virgin olive oil |
3 garlic cloves, minced |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground pepper |
2 cups finely chopped red onions |
5 cups chopped tomatoes (about 4 large tomatoes) |
1/2 cup chopped fresh parsley |
1/2 cup chopped fresh mint |
1/4 cup chopped fresh dill |
2 cups peeled peeled seeded and chopped cucumbers (about 2 medium cucumbers) |
1 -2 large red bell pepper, chopped |
Directions:
1. Place bulgur in a large glass bowl. Stir together lemon juice, broth,olive oil, garlic, salt and pepper; drizzle lemon juice mixture evenly over bulgur, and let stand 30 minutes at room temperature.
2. Layer onion and next 6 ingredients over bulgur mixture. Cover and chill at least 24 hours or up to 48 hours.
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