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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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âThis dish is so good and good for you that I have a special place in my flower garden for mint and parsley plants,â notes Marion Cosgrove of Fergus Falls, Minnesota. âItâs best after itâs chilled overnight.â Ingredients:
1-1/4 cups bulgur |
1-1/2 cups boiling water |
2 medium tomatoes, diced |
1 cup chopped peeled cucumber |
3/4 cup minced fresh flat-leaf parsley |
1/2 cup thinly sliced green onions |
3 tablespoons minced fresh mint |
1-1/4 teaspoons salt |
1/2 teaspoon dill weed |
1/4 teaspoon celery salt |
1/3 cup lemon juice |
2 tablespoons olive oil |
Directions:
1. Place bulgur in a small bowl; cover with boiling water. Cover and let stand for 30 minutes or until water is absorbed.
2. In a large serving bowl, combine the tomatoes, cucumber, parsley, onions, mint, salt, dill and celery salt. Combine lemon juice and oil; pour over vegetable mixture and toss to coat. Stir in bulgur. Cover and refrigerate for at least 4 hours before serving. Yield: 10 servings.
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