This recipe makes a large salad, making it a great prep style food for lunches or dinner throughout the week.
2 cups bulgur
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped (I omitted)
1 bunch green onions, (8) sliced (I used red)
1/4 – 1/2 cup fresh chopped mint, to taste
2 cups fresh chopped parsley
1 clove garlic, minced (optional)
1/2 cup fresh lemon juice (I used 1/4 cup because I used a Lemon infused Olive Oil)
3/4 cup extra virgin olive oil (I used lemon infused olive oil)
1 tablespoon pepper
1 teaspoon salt, or to taste
Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it’s ready, drain any excess water, if necessary, and squeeze dry.
Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside. Stir the prepared bulgur, other salad ingredients, and dressing together in a medium bowl.
Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.