Note: This makes the amount you usually get in a restaurant as a side dish, half a cup or so? For my family of four, it is the perfect amount.
2 tsp fine bulgur wheat
Juice of 1 large lemons, to taste
1/2 cup chopped fresh flat-leaf parsley (from 1/4 bunch)
¼ cup chopped fresh mint (optional)
1 ripe tomato, very finely chopped
1/4 sweet onion, finely chopped or 1 scallion, finely chopped
Salt to taste
1 tsp extra virgin olive oil
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 30 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.
- Transfer to a large bowl, and toss with the lemon juice, parsley, mint, tomatoes, onion and salt.
- Leave in the fridge overnight, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings.