Cook 1 cup bulgur as the label directs; cool. Mix with 1 diced peeled cucumber, 1 cup chopped parsley, 1/2 cup each chopped mint and scallions, 1/4 cup olive oil, 3 tablespoons lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon allspice and some pepper. Sprinkle with minced jalapeno and crumbled feta.
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Photograph by Antonis Achilleos
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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