I got introduced to this delicious and filling salad during my college days. It used to come in a box with a mysterious packet of spices until one of my friends showed me how to add boiling water to bulgur wheat and voila! I had one of the main ingredients ready. It’s a lovely salad for the summer but I enjoy it year round. It’s really easy to make and it very healthy. It’s also a vegan dish. It you wish to dress it up you can add a few pomegranate seeds as a garnish. Add more parsley and cucumbers to make it lighter. I once had this at a middle eastern restaurant in the Hollywood area where the chef had made italian parsley the main ingredient. It was delicious.
Bulgur wheat – 1 cup
Diced cucumber – 1 cup
Chopped italian Parsley – 1 cup
Diced tomatoes – 1 cup
Fresh lemon juice – 4 tbs
Diced Onions (optional) – 1/4 cup
Extra Virgin Olive Oil – 1/3 cup
Fresh mint leaves minced – 2 tbs
Salt and pepper – to taste
In a large bowl, add one cup of boiling water to the bulgur and let it sit for 3 minutes and then cover chill it in the refrigerator. Now add the rest of the ingredients and mix gently. Add as much more Italian parsley and lemon juice as you like. Serve chilled on a bed of fresh romaine or bib lettuce.