This is the original recipe from Cooking Light - we stick with the amount of bulgur and the lemon vinaigrett, but the rest is up to whatever we have in the fridge and we always add diced hard boiled eggs. Diced grapes are a nice addition as well.
Serves 8 people
1 1/4 cups uncooked bulgur wheat
1 1/4 cups boiling water
1 cup diced seedless cucumber
1 cup diced seeded plum tomato
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped radishes
1/4 cup chopped green onions
1/2 teaspoon grated lemon rind
1/4 cup freshly squeezed lemon juice
1 1/2 Tbs olive oil
3/4 tsp salt
1/2 tsp freshly ground black pepper
1. Combine bulgur and boiling water in a large bowl, cover with plastic wrap and let stand 30 minutes.
2. Chop cucumber, tomatoes, radishes, onions and parsley finely and mix into the cooled bulgur wheat.
3. Whisk the ingredients for the lemon vinaigrette and drizzle over the bulgur mixture. Toss well and chill at least 1 hour.
No comments:
Post a Comment