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Bulgur Salad

  • 4servings
  • 45minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 1/4 ounces dried bulgur (1 cup)

  2. 1 cucumber, peeled, seeded, and finely chopped

  3. 1 small red onion, finely diced

  4. 1 cup (packed) chopped fresh flat-leaf parsley

  5. 1 clove garlic, minced

  6. 3 tablespoons fresh lemon juice

  7. 1 tablespoon olive oil

  8. Coarse salt and ground pepper

Instructions Jump to Ingredients ↑

  1. In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.

  2. Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)

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