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 

Reem Acra
March 2014

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Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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