© John Kernick
Active Time
Total Time
30 MIN
Serves : 6 to 8

This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter, leafier and less grainy than the standard salad. Slideshow: More Middle Eastern Recipes

How to Make It

Step 1    

In a small heatproof bowl, cover the bulgur with boiling water and let stand until tender, 20 minutes; drain very well.

Step 2    

In a food processor, pulse the parsley and mint until finely chopped. In a large bowl, toss the herbs, bulgur and the remaining ingredients except the salt. Season with salt, toss again and serve at once.

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