The salad was a little wetter than I would have liked, but it’s an improvement from the water-sodden heap from my last attempt. Lemony, refreshing and nutty-tasting, this turned out surprising yummy!
2 servings as a side dish, 1 serving as a main
1 hr 25 mins (Prep: 5 mins. Cook: 20mins. Chill: 1 hr)
1/2 cup bulgur wheat (or 1 heaped palmful)
1 tsp salt, divided
1/2 diced white onion
1/2 red bell pepper, diced
1/2 Japanese cucumber, seeded and diced
1 garlic clove, finely minced
1 tsp finely chopped fresh parsley (I used the bottled kind)
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil (EVOO)
1/2 tsp sugar
1 tsp freshly ground black pepper, divided
1. Cook the bulgur per packet instructions. (To prevent the bulgur from being too watery, fill a saucepan with water [1/2 tsp salt added] until 1/2 inch above the bulgur wheat and brought to a boil. Left it to simmer for 15 mins, then turned off the heat and let sit for another 10 min or until most of the water has been absorbed).
2. Add onion, bell pepper, cucumber, garlic, parsley, lemon juice, EVOO, sugar, and 1/2 tsp salt and 1/2 tsp black pepper into a large bowl. Add bulgur wheat and mix well.
3. Pop into the fridge to chill.
4. Before serving, fluff the mixture with a fork and season to taste (I added more pepper and parsley).