Ingredients

  • ½ c. fine bulghur wheat
  • 1 large cucumber, peeled, seeded, and finely diced
  • 6 Tbsp. extra virgin olive oil
  • 3 bunches flat-leaf parsley
  • 3 green onions, thinly sliced (white and light green parts only)
  • ½ tsp. Kosher salt
  • 3 Tbsp. fresh lemon juice
  • 1 bunch mint
  • 2 roma tomatoes, seeded and finely diced
  • 1 c. boiling water

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Pour the boiling water over the bulghur wheat in a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.Fluff the wheat with a fork, then place a plate (or plastic wrap) over the top of the bowl and place it in the fridge.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Let rest until room temperature, at least 15 minutes.Wash the leaves of the parsley and mint then dry completely with a paper towel.Trim the stems and discard.Mince the parsley and mint leaves and place in a large bowl.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes

Step 3

  • Remove the cooled bulghur from the fridge and combine with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
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Step 4

  • Drizzle in the olive oil and lemon juice and toss well.
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Step 5

  • Sprinkle in the salt, stir, and taste.
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Step 6

  • Add more salt if needed.
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Step 7

  • Serve cool or room temperature.