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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing! Ingredients:
1 cup bulgur |
1 1/2 cups boiling water |
1 1/2 teaspoons salt |
1/4 cup fresh lemon juice or 1/4 cup lime juice |
1 teaspoon garlic (crushed) |
1/2 cup chopped scallion (include greens) |
1/2 teaspoon dried mint flakes |
1/4 cup olive oil ((good quality) |
fresh black pepper |
2 medium tomatoes (diced) |
1 cup fresh parsley (chopped and packed) |
1/2 cup cooked chickpeas (optional) |
1 chopped green red bell pepper (optional) |
1/2 cup coarsely grated carrot (optional) |
1 chopped cucumber (optional) |
Directions:
1. Combine bulgur, boiling water, and salt in a bowl.
2. Cover and let stand 15-20 minutes, or until bulgur is chewable.
3. Add lemon juice, garlic, oil, and mint, and mix thoroughly.
4. Refrigerate 2-3 hours.
5. Just before serving add the vegetables and mix gently.
6. Correct seasonings.
7. Garnish with olives.
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