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.'"
- 1 cup bulgur
- 2 cups boiling water
- 1 cup chopped tomato
- 1 cup chopped cucumber (peeled and seeded)
- 1⁄2 cup chopped fresh parsley (packed)
- 1⁄2 cup scallion, thinly sliced
- 2 tablespoons of fresh mint, finely chopped
- 1⁄4 cup lemon juice
- 1 -2 tablespoon extra virgin olive oil
- 1 teaspoon garlic, crushed
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- Place the bulgur in a large bowl and pour boiling water on top.
- Stir, cover, and set aside until most of the water is absorbed (about 30-45 minutes).
- Drain off any remaining water.
- Add tomatoes, cucumber, parsley, scallions and mint.
- Mix well.
- Combine remaining ingredients in a small bowl, mixing well.
- Pour over salad.
- Cover and chill for at least 3 hours.
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!