Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Basics: Herbs
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1 hr 30 min
1 hr 30 min
4 to 6 servings



Put bulghur in a heatproof bowl. Bring water to a boil and pour over bulghur. Let bulghur stand 1 hour.

While bulghur is soaking, in a large bowl stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulghur in a sieve, pressing hard to extract as much water as possible, add to onion mixture with remaining ingredients including fresh mint, if using.

Toss salad well and season with salt and pepper.

Cook's Note

*available at natural foods stores and many supermarkets

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