Bulgur, Parsley, and Mint Salad Recipe

Bulgur, Parsley, and Mint Salad Recipe

  • 1 1/4 cups fine or medium bulgur
  • 1 1/4 cups water
  • 1 red onion
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cinnamon
  • 5 cups packed fresh flat-leafed parsley leaves (about 3 large bunches)
  • 1 1/2 cups packed fresh mint leaves (about 1 large bunch)
  • 1 bunch scallions
  • 1/2 small English cucumber
  • 1/2 pound vine-ripened tomatoes
  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  1. In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.
  2. Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.
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