1 ½ cups water
1 cup coarse bulgur
½ teaspoon salt, plus salt to taste
Juice of 1 lemon or lime (about ¼ cup)
2 to 3 cloves garlic, minced
¼ cup extra-virgin olive oil
1 cucumber, peeled, seeded and minced
1 cup minced fresh ﬂat-leaf parsley
Freshly ground black pepper to taste
¼ cup crumbled feta cheese (optional)
- Bring the water to a boil in a medium saucepan, stir in the bulgur and salt. Remove from the heat, cover, and let stand for 30 minutes or until all the water is absorbed.
- Add the lemon juice, garlic, and olive oil and stir gently to mix. Transfer the bulgur to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours. To serve, add the cucumber and parsley and season with salt and pepper to taste.
An Oldways Recipe