Recipe courtesy Food Network Magazine
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Cook 3/4 cup bulgur as the label directs. Meanwhile, combine 1 1/2 cups diced cucumber, 1/3 cup chopped olives, 1/4 cup chopped parsley, 1 segmented orange, 1/4 cup orange juice and 1 tablespoon olive oil. Rinse the cooked bulgur under cold water; toss with the salad and season with salt and pepper.
Photograph by Antonis Achilleos
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Photo: Bulgur Salad Recipe
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By makleonard_6130585
sf, CA
on May 01, 2012
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horrible. oranges and olives (i used kalamata don't mix well. also, it takes an hour minimum to cook bulgar.
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