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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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She is no longer an active participant here at Zaar, but I was a fan of her recipes. So,when they were put up for adoption I grabbed and ran with as many as I could. I've made something very close to this before, based on dietary discussions with Zenith herself. Here are her original comments: A lower-fat version of the classic Middle Eastern salad. Use a good quality olive oil to make every drop count. From 'The Best-Kept Secrets of Healthy Cooking. ' . Ingredients:
1 cup bulgur |
2 cups boiling water |
1 cup chopped tomato |
1 cup chopped cucumber (peeled and seeded) |
1/2 cup chopped fresh parsley (packed) |
1/2 cup scallion, thinly sliced |
2 tablespoons fresh mint, finely chopped |
1/4 cup lemon juice |
1 -2 tablespoon extra virgin olive oil |
1 teaspoon garlic, crushed |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
Directions:
1. Place the bulgur in a large bowl and pour boiling water on top.
2. Stir, cover, and set aside until most of the water is absorbed (about 30-45 minutes).
3. Drain off any remaining water.
4. Add tomatoes, cucumber, parsley, scallions and mint.
5. Mix well.
6. Combine remaining ingredients in a small bowl, mixing well.
7. Pour over salad.
8. Toss.
9. Cover and chill for at least 3 hours.
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