This stuff is awesome, especially now that we're coming into good and cheap tomato season... this gets in veggies and grains and tastes even better after a day or so...
1 large bunch flat leaf parsley, finely chopped (some might say use only the leaves, I happen to think the stems have flavor)
1 smallish container of fresh mint, finely chopped
2 cloves of garlic, minced
2 tomatoes , diced (make sure the tomatoes are ripe)
1 english cucumber, diced (this is kind of optional)
3 scallions, sliced thin (or 1/2 an onion)
1 cup dry bulgur
1 pinch of allspice (this isn't really necessary, but I was told that it made it authentic)
1 splash or two of olive oil (Gotta be olive oil, any other oil is just ick)
2 lemons
Salt and pepper to taste (I don't use much salt, but this can be bland without salt, use what you like...)
soak the bulgur in water in 2 cups of boiling water for at least 1 hour, and add more water as needed, it will basically double in size...
Drain, if necessary, and put the bulgur and put in a large bowl. (I will usually soak the bulger the night before and leave it in the fridge, the next morning, it's fine..)
Add all ingredients except lemons and olive oil
Toss around gently... all the flavors should me mixed together.
Add olive oil and the juice of the lemons... zest one lemon if you want and add that...
Add enough olive oil so that the grains and vegetables just kinda glisten a bit ( I don't use more than 1/4 of a cup)- and as much lemon juice as you like.. I like lots of lemon lemon
Refrigerate while the flavors meld a bit - -I like this salad a little soggy, so I don't seed the tomatoes and they give off a lot of juice, so does the cucumber.
Serve on lettuce leaves or with pita bread...
(Joseph's - not sure if this is a regional company or not - makes a really good Oatbran Pita bread that's 60 calories and grams of fiber per loaf - it's a little light weight but it's really tasty)
1 large bunch flat leaf parsley, finely chopped (some might say use only the leaves, I happen to think the stems have flavor)
1 smallish container of fresh mint, finely chopped
2 cloves of garlic, minced
2 tomatoes , diced (make sure the tomatoes are ripe)
1 english cucumber, diced (this is kind of optional)
3 scallions, sliced thin (or 1/2 an onion)
1 cup dry bulgur
1 pinch of allspice (this isn't really necessary, but I was told that it made it authentic)
1 splash or two of olive oil (Gotta be olive oil, any other oil is just ick)
2 lemons
Salt and pepper to taste (I don't use much salt, but this can be bland without salt, use what you like...)
soak the bulgur in water in 2 cups of boiling water for at least 1 hour, and add more water as needed, it will basically double in size...
Drain, if necessary, and put the bulgur and put in a large bowl. (I will usually soak the bulger the night before and leave it in the fridge, the next morning, it's fine..)
Add all ingredients except lemons and olive oil
Toss around gently... all the flavors should me mixed together.
Add olive oil and the juice of the lemons... zest one lemon if you want and add that...
Add enough olive oil so that the grains and vegetables just kinda glisten a bit ( I don't use more than 1/4 of a cup)- and as much lemon juice as you like.. I like lots of lemon lemon
Refrigerate while the flavors meld a bit - -I like this salad a little soggy, so I don't seed the tomatoes and they give off a lot of juice, so does the cucumber.
Serve on lettuce leaves or with pita bread...
(Joseph's - not sure if this is a regional company or not - makes a really good Oatbran Pita bread that's 60 calories and grams of fiber per loaf - it's a little light weight but it's really tasty)