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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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This is one of my favorite Middle eastern salads/appetizers, and it has become very popular in the U.S. (Chill time is the cooking time which is optional, but it tastes better chilled) Ingredients:
1/2 cup very fine bulgur |
2 bunches parsley (large stems discarded and then chopped) |
1 small onion, minced |
2 medium tomatoes (sliced very small) |
1 small cucumber (sliced very small) |
1 teaspoon dried mint or 1/4 cup fresh mint, chopped |
1 teaspoon salt |
1/4 cup lemon juice (i prefer fresh lemon juice) |
1/4 cup extra virgin olive oil |
Directions:
1. Soak bulgur in enough fresh water to cover for 10 minutes. Drain well.
2. Toss all ingredients in a large bowl except for the olive oil.
3. Chill well in the refrigerator. You can even chill it overnight.
4. When ready to serve, add olive oil.
5. Serve garnished with lettuce leaves (optional).
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