This recipe was adapted from Nu Recipes. I have written the recipe below exactly as I made it this first time. The only change that I would consider making in the future would be using more of the bulgur wheat (so maybe bumping it up to 1/2 cup or even 3/4 cup for future purposes). Since there is so much liquid in the marinating process when the wheat is first added, I don’t think that I would add more oil or lemon juice to the marinade. It would be fine just absorbing what’s there. At any rate- this was a quick way to throw something beautiful and complex looking together. I highly suggest for parties!
- 1/4 cup lemon juice (which turns out to be the juice from a whole lemon)
- 1/4 cup extra virgin olive oil
- 1/4 tsp black pepper
- 1 tsp salt
- 1/4 cup bulgur wheat
- 1/2 red onion, finely diced
- 1 small bushel of parsley, chopped
- 2 cucumbers
- 2 ripe tomatoes
Directions: Whisk together the lemon juice, olive oil, black pepper, and salt in a small bowl, then add the bulgur wheat. Let this soak for about 3 hours in the fridge. Wash all of your veggies and use (optional) Manual Food Processor to chop them all up finely. I used a regular food processor to chop up the parsley so that it would come out extra fine but again, if you had to do all of this by hand- it would be no problem at all- it would just take a little longer.
After the bulgur wheat has marinated, mix all of the veggies together and serve! If you’re making this for an occasion I would suggest mixing it right before you go because the color is the prettiest when it’s freshest, but if you’re making yourself a nice big batch for the week at home- it keeps really well in the fridge. Serve with pita bread and/or veggies for a tasty meal (or dipping snack) that’s packed with vitamins. Enjoy with family and friends!
Yields about 5 servings