This Lebanese (or Syrian, depending who you ask 😉) salad is sure to improve whatever it's paired with.
Ingredients
- 1/2 c.
fine bulgar wheat
- 1 c.
boiling water
-
Kosher salt
- 1 1/2 c.
freshly chopped parsley
- 1 c.
chopped tomato
- 1/2 c.
freshly chopped mint
- 3
green onions, thinly sliced
- 1/4 c.
olive oil
- 3 tbsp.
lemon juice
-
Pinch red pepper flakes (optional)
Description
- Step 1Place bulgur in a large heat-safe bowl and cover with boiling water. Season with salt and stir to combine, then let sit undisturbed for 10 minutes. If there is any excess water, drain bulgur, then cover with plastic wrap and refrigerate until cool.
- Step 2Combine remaining ingredients in the bowl with bulgur and stir to combine. Season to taste with salt and return to the refrigerator for 2 to 3 hours, up to overnight.
