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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sara sometimes stirs in a handful of chopped fresh mint for added zest. Prep: 15 minutes, Stand: 30 minutes, Chill: 1 hour. Ingredients:
1 cup uncooked bulgur wheat |
2 cups hot water |
zest of 3 lemons, divided |
3/4 cup fresh lemon juice (about 3 lemons) |
1 bunch green onions, trimmed and chopped (white and light green parts only) |
2 cups chopped fresh parsley |
2 medium cucumbers, peeled, seeded, and chopped |
2 large tomatoes, chopped |
1/4 cup extra-virgin olive oil |
sea salt, to taste |
freshly ground pepper, to taste |
Directions:
1. Place bulgur wheat in a large bowl. Add water and one-third zest and juice; stir. Cover tightly with plastic wrap, and let stand 30 minutes or until water is absorbed. Pour into a wire-mesh strainer; drain, pressing out any excess water.
2. Combine remaining zest and juice, green onions, and next 4 ingredients in a large bowl. Add bulgur, and stir. Season with salt and pepper. Chill at least 1 hour.
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