You may also like
Categories:
bulgur lemon juice extra-virgin olive oil salt garlic red onion tomato parsley fresh mint dill cucumber red bell pepper freshly ground black pepper
Viewed: 33 - Published at: 7 years agoIngredients
- 1 cup uncooked medium bulgur
- 3/4 cup fresh lemon juice (about 4 large lemons)
- 2 tablespoons extra-virgin olive oil
- 1 3/4 teaspoons salt, divided
- 3 garlic cloves, minced
- 2 cups finely chopped red onion
- 5 cups chopped tomato
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 2 cups chopped seeded peeled cucumber
- 1 cup chopped red bell pepper
- 1/4 teaspoon freshly ground black pepper
Method
- Place bulgur in a large bowl. Combine juice, oil, 1 teaspoon salt, and garlic in a small bowl; stir well with a whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 teaspoon salt and black pepper. Cover with plastic wrap; refrigerate at least 24 hours or up to 48 hours before serving.
