Classic Bulgur and Parsley Salad

Ingredients:

1 cup bulgur wheat

1 1/2 cups boiling water

1 large bunch of parsley, finely chopped

1/2 cup fresh mint, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup extra virgin olive oil

Juice of 2 lemons

Salt and pepper to taste

Instructions:

Prepare the Bulgur:

Place the bulgur in a large bowl and pour the boiling water over it. Cover and let it sit for about 15 minutes, or until the bulgur is tender and water is absorbed. Fluff with a fork and let it cool.

Combine Ingredients: In a large bowl, combine the chopped parsley, mint, cherry tomatoes, cucumber, and red onion.

Mix Dressing:

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Assemble Salad:

Add the cooled bulgur to the vegetable mixture and pour the dressing over the salad. Toss well to combine.

***************************************

Version 2 :

Bulgur and Parsley Salad with Chickpeas and Pomegranate

Ingredients:

1 cup bulgur wheat

1 1/2 cups boiling water

1 large bunch of parsley, finely chopped

1/2 cup fresh mint, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup cucumber, diced

1/4 cup red onion, finely chopped

1 cup cooked chickpeas (or canned, drained and rinsed)

1/2 cup pomegranate seeds

1/4 cup extra virgin olive oil

Juice of 2 lemons

1 tablespoon pomegranate molasses (optional)

Salt and pepper to taste

Instructions:

Prepare the Bulgur:

Place the bulgur in a large bowl and pour the boiling water over it. Cover and let it sit for about 15 minutes, or until the bulgur is tender and water is absorbed. Fluff with a fork and let it cool.

Combine Ingredients:

In a large bowl, combine the chopped parsley, mint, cherry tomatoes, cucumber, red onion, chickpeas, and pomegranate seeds.

Mix Dressing:

In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses (if using), salt, and pepper.

Assemble Salad:

Add the cooled bulgur to the vegetable and chickpea mixture and pour the dressing over the salad.

Serve:

Serve chilled or at room temperature.