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Chef & Child Ingredient of the Month, June 2015
½ cup bulgur wheat
1 cup warm water
2 large ripe tomato, cored and diced (about 1.5 to 2 cups)
1 cucumber, diced
2 to 3 scallions, chopped (use both the green and white parts)
1 bunch flat leaf parsley leaves, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice or red wine vinegar
pinch of salt
1. Put the bulgur into the mixing bowl.
2. Pour 1 cup warm water into the bowl. Cover and let sit until the bulgur is soft, at least 2 hours and up to overnight.
3. After the bulgur is soft, add the tomatoes, cucumber, scallions, parsley, mint if using, olive oil and lemon juice or red wine vinegar. Mix everything together with the spoon or fork.
4. Cover the bowl and refrigerate at least 1 hour and up to overnight.
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