- 1/2 cup fine- or medium-grind bulgur
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- Salt and pepper to taste
- 2 cups roughly chopped fresh mint leaves
- 1/2 cup chopped scallions
- 4 medium tomatoes: cored, seeded, and chopped
- Soak the bulgur in in hot water until tender (15-30 minutes). Drain well, squeezing out as much water as possible. Toss the bulgar with the oil and lemon juice, and season with pepper.
- Just before you’re ready to eat, add the parsley, mint, scallion, and tomatoes. Toss gently, taste and adjust the seasoning, then serve.
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