Bulgur With Tomatoes
makes 2 cups
Bulgur is a great staple to have around the house. It takes no time to prepare and can serve as filler for just about any salad. Use leftovers to make a pita sandwich with tuna and chickpeas.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 cups bulgur
2 cups water
1/4 cup extra virgin olive oil
Juice of 1 1/2 lemons
1 bunch green onions (white part only), finely sliced
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh mint
2 ripe tomatoes, stemmed and diced
prep: 5 minutes
total: 15 minutes
mixing bowl
1. Mix the bulgur with the water and oil in a mixing bowl and set aside for 10 minutes.
2. Stir in the remaining ingredients and refrigerate for at least 30 minutes.
