This popular salad is very versatile — serve it with meat or fish, use it in a sandwich or eat it on its own. If you like to experiment, look for cracked barley in health food section at the grocery store to use as a substitute for the bulgur wheat.
3/4 cup bulgur wheat
2 large bunches Italian (flat-leaf) parsley
1 handful mint leaves
4 scallions (spring onions), finely chopped
4 tomatoes, finely chopped
2 garlic cloves, crushed
3 tbs lemon juice
2 tbs olive oil
Put the bulgur wheat in a bowl with 3-1/4 cups water and leave for 15 minutes, or until all the water has been absorbed.
Finely chop the herbs with a large sharp knife or in a food processor. Take care not to over-process.
Put the bulgur wheat, herbs, scallion, tomatoes, garlic, lemon juice and oil in a bowl and toss well. Refrigerate until required. Return to room temperature to serve.
Prep time: 20 minutes + 15 minutes standing | Cooking time: 0 | Serves 6-8