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4 from 3 reviews


  • 1 cup medium-grind bulghur (might be labeled as #2 grade)
  • 1 cup boiling water
  • 1 cup diced tomato
  • 1 cup seeded, diced cucumber (peel if you like)
  • 1/2 cup diced onion (soak in ice water to crisp it and mellow it) or green onions (don’t need to soak those)
  • 1 cup minced parsley
  • 1/4 cup chopped mint (or cilantro or dill if mint isn’t available)
  • For The Dressing:
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra virgin olive oil (it really does make a difference in this case)
  • 1 clove garlic, minced
  • 1 teaspoon each salt and pepper


  1. Mix the bulghur and water in a heat-safe bowl and cover. Let it sit about 15 minutes, or as long as it takes you to cut up everything.
  2. Cut up everything.
  3. Mix the dressing ingredients together.
  4. Mix the vegetables and herbs with the bulghur.
  5. Pour the dressing over it all and mix well.
  6. Let it sit about an hour for flavors to blend.
  7. Eat it.
  8. Or refrigerate it up to 5 days.

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