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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This light and quick-to-prepare salad is popular throughout the Middle East. Serve on a bed of lettuce, with hummus and pita bread for a zesty summer meal. Taken from The Big Carrot cookbook. Ingredients:
1 cup raw bulgur wheat |
1 1/4 cups boiling water |
1/4 cup fresh mint, chopped |
1/4 cup fresh parsley, chopped |
1 cup english cucumber, diced |
1 cup tomato, diced |
1/2 cup red onion, diced |
2 cloves garlic, minced |
1/4 cup lemon juice |
1/4 cup olive oil |
3-4 shakes tabasco sauce |
Directions:
1. Place bulgur in a bowl. Pour boiling water over the wheat and stir well. Set aside for 30 minutes, stirring occasionally, until water is completely absorbed and the bulgur is tender.
2. Add the mint, parsley, cucumber, tomato, and red onion to the cooked bulgur and stir well.
3. Mix garlic, lemon juice, olive oil, and Tabasco in a small bowl. Pour over bulgur and toss well.
4. Best when allowed to stand and cool for several hours.
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