Ingredients
- 1 cup water
- 3/4 cup bulgur
- 2 handfuls pine nuts or slivered almonds
- 1 teaspoon ground cumin
- 2 lemons, zested and juiced
- 1/3 cup extra-virgin olive oil
- 1/4 cup freshly chopped mint leaves
- 1/2 cup freshly chopped flat-leaf parsley
- 4 scallions, whites and greens, chopped
- 2 plum tomatoes, seeded and chopped
- 1/2 seedless cucumber, peeled and chopped
- Salt
Directions
In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes.
Put the nuts in small skillet over low heat and lightly toast. Remove from the heat and let cool.
In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving.
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By Roli J.
Virginia
on April 26, 2012
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Very tasty, regardless of whatever the 'original' or 'proper' way is supposed to be, nothing wrong with giving a recipe your personal touch, therefore I added some Feta and let me tell you, it was delicious!
By rljtsj_9987768
Downers Grove, IL
on July 09, 2011
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My daughter and I love this! Now, in the summer, I grow my own flat leaf parsley. We make a huge bowl of it and sit around eating and chatting. Thanks Rachael!
By putribalkis_429076
san diego, CA
on April 19, 2011
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Great recipe....it was delicious. I omitted the nuts coz i didn't have any but it was still good. It is sooo refreshing good with fish, shrimp....anything!
My daughter and I devoured this salad during dinner and hardly had any leftover...regretful :(
Will definitely make again. Thank you for this recipe.
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