1/2 cup cracked bulgur wheat
1 cup water
1/4 t salt
1 cup finely chopped parsley
1 cup green onion cut into 1/4" slices
1 cup finely diced tomato
6 - 8 fresh mint leaves, chopped
4 fresh basil leaves, chopped
1/2 cup olive oil
1/2 cup lemon juice
salt & pepper
Belgian endive or lettuce leaves
tomato and lemon wedges for garnish

In a medium saucepan, bring water to a boil. Remove from heat, add bulgar and salt. Cover and let stand for 1/2 hour.

Combine parsley, green onion, drained bulgur, diced tomatoes, mint, basil, olive oil and lemon juice. Season to taste with salt and pepper. Refrigerate for at least 2 hours.

Serve on endive or lettuce leaves. Garnish with tomato and lemon wedges.

Makes 4 to 6 servings.


So good when made in late summer with home grown tomatoes.

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