INGREDIENTS
(For the dressing)
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper
(For the salad)
1 cup bulgur wheat
1 1/2 cups boiling water
1 seedless cucumber, quartered lengthwise and cut into 1/4 inch thich slices (about 2 cups)
2 cups diced tomatoes
1/2 cup diced red onion
2 cups loosely packed fresh parsley leaves, minced
1/3 cup loosely packed fresh mint leaves, minced
Salt and freshly ground black pepper
METHOD
Place the bulgur into a large heat-proof bowl. Pour the boiling water over it, stir and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur
Stir in the cucumber, the tomato, the onion, and the dressing, and chill it, covered, for 1 hour. Add the parsley, and the mint leaves, stir the salad well,
The salad may be made 2 days in advance and kept covered and chilled.
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