Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.
Recipe information
Total Time
40 minutes
Yield
Makes 4 to 6 side-dish servings
Ingredients
1
/2 cup fine bulgur
3
tablespoons olive oil
1
cup boiling-hot water
2
cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1
/2 cup finely chopped fresh mint
2
medium tomatoes, cut into 1/4-inch pieces
1
/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
3
tablespoons fresh lemon juice
3
/4 teaspoon salt
1
/4 teaspoon black pepper
Need to make a substitution?
Preparation
Step 1
Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Step 2
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
Step 3
- These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.