Ingredients
- 2/3 cup bulgur (uncooked)
- 1 1/3 cups water
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 small cucumber, diced
- 1 tomato, diced
- 1/2 teaspoon salt
- 165 grams (3 bunches) fresh curly parsley, stemmed and minced
- 3.2 ounces (1 bunch) fresh mint, stemmed and roughly chopped
- 3 green onions, chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic, chopped
How to Make
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Step 1: Combine the first four ingredients in a medium saucepan. Simmer, then cover. Cook on low heat for 12 minutes or until the bulgur is tender.
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Step 2: Remove the pan from the heat and let it stand for 10 minutes with the lid still on.
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Step 3: Next, add the rest of the ingredients to the bulgur and mix it well.
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Step 4: Cover and chill for at least one hour in the refrigerator.
We hope you enjoy this recipe!
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