Ingredients
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4 tablespoons extra virgin olive oil
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3 cups vegetable stock, boiling
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3 garlic cloves, minced
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3 cups flat leaf parsley, chopped
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3/4 cup mint leaf, chopped
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4 tomatoes, diced
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1 seedless European cucumber, diced
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1/4 cup lemon juice
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salt & pepper, to taste
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1/2 cup scallion, chopped
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1 1/2 cups bulgur wheat
Instructions
- Mix bulgar wheat and 1 tbsp olive oil in a bowl.
- Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
- Drain well in a strainer.
- Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
- Add salt and pepper to taste, and refrigerate until ready to serve.