Ingredients
1 cup bulgur
1 cup boiling water
zest of one lemon
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons finely minced garlic
1 cup chopped fresh parsley
1/2 cup chopped fresh mint leaves
1/2 cup sliced green onions
3 cups chopped tomatoes, peeled and seeded
1 1/4 cup chopped cucumbers, stripe peeled
salt and fresh ground black pepper to taste
Preparation
Measure out 1 cup bulgur into a bowl big enough to hold the finished salad. Add 1 cup boiling water, stir, and let bulgur soak until all the water is absorbed, about an hour and a half. While bulgur soaks, zest one lemon and put zest into a small bowl. Put the lemon juice into bowl, then add the garlic, and whisk in the olive oil. When bulgur has absorbed all the water, add the dressing to it, and let the bulgur marinate in the dressing while you chop herbs and veggies. Wash parsley and mint and spin dry or dry with paper towels. Chop herbs and slice green onions and stir into bulgur. Dice cucumbers and tomatoes into pieces about 1/2 inch, then gently stir into salad. Season the salad with salt and fresh ground black pepper to taste and serve. You can also chill this salad before serving, but bring the salad to room temperature before serving, as it really does have a fuller burst of flavor.
