Description
Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn’t have any parsley on hand!
Ingredients
- 2 ¼ cups water
- 1 cup bulgur wheat
- 2 tomatoes, seeded and finely chopped
- 2 green onions, sliced into thin slivers
- ¾ cup coarsely chopped fresh cilantro
- 2 cloves garlic, minced, or to taste
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon freshly cracked pepper
- salt to taste
Instructions
- Bring water to a boil in a saucepan
- turn off the heat
- and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed
- if necessary.
- Place the bulgur wheat in a large salad bowl
- and lightly toss with the tomatoes
- green onions
- cilantro
- garlic
- lemon juice
- olive oil
- cumin
- pepper
- and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 3 hrs 35 mins
Servings: 6