Bulgur Wheat Salad with Tomatoes, Cucumbers, Parsley, and Mint

Ingredients

bulgur

Soy-freequinoacook 15 min instead of 10

1 cup1 cup

waterboiling

1 cup

lemonzested

1 lemon

lemon juicefresh

3 tbsp

olive oil

3 tbsp

garlicfinely minced

2 tsp

parsleychopped fresh

1 cup

mintchopped fresh

1/2 cup

green onionssliced

1/2 cup

tomatoeschopped

2 cups

cucumberschopped

1 1/2 cup

salt

to taste

black pepper

to taste

Method

1. 01Measure bulgur into a large bowl.
2. 02Add boiling water, stir, and let soak until absorbed, about 80 minutes for fluffy bulgur.1 hr 20 min
3. 03While bulgur soaks, zest lemon into a small bowl.
4. 04Squeeze lemon juice into bowl to make 3 tbsp total.
5. 05Add minced garlic and whisk in olive oil.
6. 06Stir dressing into bulgur and let marinate about 20 minutes.20 min
7. 07Wash, dry, and chop parsley and mint. Slice green onions and stir into bulgur.
8. 08Chop cucumbers and tomatoes into 1/2 inch pieces and gently stir into salad.
9. 09Season with salt and pepper and serve.

Fits

• Vegetarian
• Vegan
• Pescatarian
• Egg-free
• Dairy-free
• Nut-free