2 cups water
1 cup uncooked bulgur wheat (look for it in the cereal aisle)
1⁄2 cup chopped fresh parsley leaves
1⁄2 cup seeded and chopped tomatoes
1⁄2 cup seeded, diced cucumbers
1⁄8 cup chopped fresh mint leaves
1⁄8 cup freshly squeezed lemon juice, or more to taste
1⁄4 teaspoon salt, or to taste
1⁄4 teaspoon ground black pepper, or to taste
DIRECTIONS
In a medium nonstick saucepan, bring the water to a boil. Add the bulgur. Reduce the heat and simmer, covered, for 15 minutes, or until the water has absorbed. Spread the bulgur evenly over a baking sheet and refrigerate it for 10 minutes to cool.
Meanwhile, in a medium mixing bowl, combine the parsley, tomatoes, cucumbers, mint, lemon juice, salt, and pepper. Add the cooled bulgur and stir until well combined. Serve immediately, or refrigerate and allow the flavors to meld.
Yield: 4 (generous 1-cup) servings
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