Category: Sides / Vegetarian

Prep Time: 20 minutes

Yield: 6 servings

Ingredients

½ cup bulgur, uncooked

1 cup water

¾ cup cucumber, fresh, peeled, ¼” diced

¾ cup tomatoes, fresh, ¼” diced

2 tablespoons Italian parsley, fresh, chopped

2 tablespoons mint leaves, fresh, chopped

2 tablespoons onion, green, with tops, fresh, chopped

1 clove garlic, fresh, minced (1 clove is about ½ teaspoon minced)

1 tablespoon olive oil, extra virgin

2 tablespoons lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled

¼ teaspoon salt, table

¼ teaspoon black pepper, ground

Instructions

  1. In a small stockpot, bring water to a rolling boil.
  2. Add bulgur; cover, and turn heat off. Leave the stockpot on the hot burner. Keep covered, and let stand for 20 minutes. Drain any excess liquid, fluff with a fork, and allow bulgur to cool.
  3. In a medium bowl, mix together cooled bulgur, cucumber, tomato, parsley, mint, green onions, and garlic.
  4. Prepare dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  5. Combine dressing with the other ingredients; mix well.
  6. Refrigerate; let chill for at least 2 hours before serving to allow the flavors to fuse

Recipe Source:

Team Nutrition CACFP Multicultural Recipe Project. https://teamnutrition.usda.gov