Quick Bulgur Salad
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Fresh lemon||2 Teaspoon, finely chopped (peel)|
|Olive oil||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Bulgur wheat||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Fresh parsley||1⁄2 Cup (8 tbs), chopped|
|Red onion||1⁄2 Cup (8 tbs), finely chopped|
|Tomatoes||2 Cup (32 tbs), chopped|
Combine lemon juice, lemon peel, oil, salt and pepper in a shaker bottle.
Place bulgur in ovenproof bowl, add boiling water.
Stir to blend.
Cover tightly, allow to stand for 10 to 15 minutes or until all the water is absorbed.
Toss with 2 forks to separate grains.
Shake dressing and pour over bulgur; toss to thoroughly mix.
Add remaining ingredients; toss again.