Bulgur or burghul is cracked wheat wheat that has been hulled and par-boiled, to produce a less pronounced flavour and a lighter texture. Here it combined with diced tomatoes, cucumbers, spring onions with lots of parsley and mint. Tossed together with olive oil and lemon juice it is a fresh and light Middle Eastern salad. Chill before serving for the best flavour.
1 cup (160g) burghul
3 tomatoes, seeded and chopped
2 Lebanese cucumbers, seeded and chopped
3 spring onions, chopped
3 cloves garlic, crushed
1 cup chopped flat leaf parsley
1/2 cup chopped mint leaves
2 teaspoons salt
1/2 cup (125ml) lemon juice
2/3 cup (150ml) extra virgin olive oil
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Directions Preparation:45min › Ready in:45min
Place burghul in bowl and cover with 2 cups (500ml) boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the burghul, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice and olive oil. Toss and refrigerate for at least 2 hours before serving. Adjust seasonings if necessary. Toss again prior to serving.