cooking · Dinner · Links · Lunch

Easy Bulgur Salad

Bulgur Salad


1 cup dried bulgur (5 1/4 ounces)
1 cucumber, peeled, seeded, and finely chopped
1 small red onion, finely diced
1 cup (packed) diced fresh flat-leaf parsley
1 clove garlic, minced
3 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
Coarse salt and fresh ground pepper, if desired

In a large heatproof bowl, pour 1 cup boiling water over the bulgur. Cover tightly and let stand until water is absorbed, about 30 minutes.
Add the cucumber, onion, parsley, garlic, lemon juice, oil and 1/4 teaspoon pepper; toss to combine.Taste and add salt and pepper as desired.

Serve warm, cold, or at room temperature.

Can be kept in the refrigerator chilled for a day in advance.

Serves 2 to 4, depending on appetite.


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