Total Time
20mins
Prep 20 mins
Cook 0 mins

This recipe was originally posted by Zeinth. She is no longer an active participant here at Zaar, but I was a fan of her recipes. So,when they were put up for adoption I grabbed and ran with as many as I could! I've made something very close to this before, based on dietary discussions with Zenith herself. Here are her original comments: "A lower-fat version of the classic Middle Eastern salad. Use a good quality olive oil to make every drop count. From 'The Best-Kept Secrets of Healthy Cooking.'"

Ingredients Nutrition

Directions

  1. Place the bulgur in a large bowl and pour boiling water on top.
  2. Stir, cover, and set aside until most of the water is absorbed (about 30-45 minutes).
  3. Drain off any remaining water.
  4. Add tomatoes, cucumber, parsley, scallions and mint.
  5. Mix well.
  6. Combine remaining ingredients in a small bowl, mixing well.
  7. Pour over salad.
  8. Toss.
  9. Cover and chill for at least 3 hours.

Reviews

(1)
Most Helpful

This is a simple recipe to follow. I cooked the bulgur like rice so I could speed up the process. It worked pretty well. The next time I make this, I might try leaving out the olive oil. It seems to be a little too heavy. The fresh tomato and cucumber tasted great though!

takaiser99 May 17, 2004

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