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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A relatively quick and satisfying summer dish. Ingredients:
1 1/2 cups bulgur (cracked wheat) |
1 1/2 cups very hot water |
4 small persian cucumbers, diced finely |
4 medium tomatoes, seeded and chopped finely |
4 green onions, sliced |
1/4 cup fresh chopped mint |
1 cup fresh chopped parsley |
juice of 3 lemons (about 1/3 cup) |
1/2 cup extra virgin olive oil |
1 clove garlic, minced |
pepper and salt to taste |
Directions:
1. Place the cracked wheat in a bowl or plastic container, and pour the near-boiling water over it. Cover and let sit for about half an hour, until the water is absorbed.
2. Drain out any excess water, if necessary, and squeeze dry.
3. Mix the olive oil, lemon juice, garlic, salt and pepper together. Whisk with a fork and let sit.
4. Prepare the vegetables for the salad by dicing them finely.
5. Stir the bulgur, vegetables, and dressing together in a medium bowl. Taste to adjust seasoning, and then chill in the fridge for at least an hour.
6. I like to garnish it with more chopped parsley and kalamata olives.
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