To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4-6

INGREDIENTS:

• 1 cup bulgur


• 2 cups water


• 1 tsp salt


• 1 small clove garlic, peeled and minced


• Approx. 1/4-1/3 cup chopped fresh mint (optional)


• 1 medium cucumber, peeled, deseeded and diced


• 2 ripe tomatoes, diced


• 2-3 cups loose packed parsley leaves, finely chopped (1 1/2 cups total)


• Juice of 1/2 lemon (or more to taste)


• Approx. 1/4 cup olive oil


• Salt to taste

PROCEDURE:

Add 1 cup bulgur to a large pot. Add 2 cups water and 1 tsp salt and bring it to a simmer.

Turn the heat to the lowest setting just as it comes to a simmer and put a lid on top. I'll take around 20 minutes for the bulgur to soften up and for the water to be absorbed. (If you have one burner on the stove that goes to a lower setting than the others, use that to cook the bulgur).

While you're keeping your eye on that you'll have plenty of time to finely mince 1 small clove of garlic, chop a little fresh mint if you're using it, partially peel, deseed and dice a medium cucumber, dice a couple of ripe tomatoes and remove the parsley leaves from the stems and finely chop the leaves. You'll need 1 - 1 1/2 cups total.

Once all the water has been absorbed by the bulgur, use a fork to fluff it into a large mixing bowl and then let it cool down to room temperature.

Then, at that point, squeeze the juice of 1/2 lemon into the bulgur, add 4-5 Tbs extra virgin olive oil. Add all of the chopped ingredients, season it with salt to taste and mix it up.

Adjust the seasoning to taste with a little more lemon or salt. Then keep it cold, tightly sealed in the fridge until you are ready to serve it.

HINTS:

Bulgur is a pre-boiled and dried wheat product. You can substitute one 10-ounce box quick cooking couscous (and cook that according to directions on box) instead of using bulgur in this recipe.