Ingredients
- 3/4 Cup Bulgur
- 2 Cups Reduced Sodium Chicken Broth
- 1 Cup Parsely Leaves Lightly filled
- 1/2 Cup Mint Leaves Lightly filled
- 3 – 4 Roma Tomatoes Seeded and chopped
- 1-1/4 Cup English Cucumbers Peeled and chopped
- 1/2 Cup Green Onions Sliced
- 1/4 cup Olive Oil
- 1/3 – 1/2 Cup Lemon Juice
- 2 Cloves Garlic Pressed
- Salt & Pepper To Taste
Servings:
Instructions
- Rinse the bulgur and allow it to drain. Heat the chicken broth to just boiling. Put the bulgur in a heat proof bowl. Add the broth and allow it to sit approximately 30 minutes.
- The bulgur should puff up some and be chewy, (but chewable.) If there is excess broth, drain it off, but it doesn’t have to be bone dry. Leave the bulgur in the bowl.
- Place the parsley and mint leaves in the bowl of a processor. Pulse until finely chopped, but don’t let it turn into a paste. Scrape the chopped herbs into the bulgur and toss to combine.
- Add the tomatoes, cucumbers, and onions to the bulgur mixture and toss to combine. Set aside.
- In a jar with a tight fitting lid, combine the olive oil, lemon, juice and garlic. Shake until completely blended. Taste and add salt and pepper to taste and shake again. Repeat adding salt and/or pepper if needed.
- Pour the dressing onto the bulgur mixture and toss once again to combine. Chill for 4 hours or overnight. Serve as a side dish or as part of a meal salad.
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