<h1>Bulgur Salad
<!-- ARTICLE IMAGE (CONDITIONAL) -->
<img src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fmedia.metronews.topscms.com%2Fimages%2F0c%2F07%2F93a65cc94d57960a233e10fe695d.jpeg" alt="">
</h1>
<div class="SubTitle" style="visibility: hidden;">
</div>
<div id="otherSections"><div class="wrapperArticleImage" style="max-width: 400px;"><div style="text-align: right;"><p style="text-align: left;" class="abstract">
Bulgur Salad
</p>
</div>
</div>
<div class="supportingLinks">
<!-- ARTICLE TOOLBAR -->
<!-- RELATED LINKS -->
<!-- MORE ON THIS TOPIC --></div></div><div id="articleSection"><div id="txt_sz_box" class="author" style=""><span id="answerTipEnabled"><br></span>
<xscript type="text/xxjavascript">
ANSW.Trigger.showLogoIfEnabled("AnswerTips_landing_square.gif","");</xscript>
</div>
<!-- ARTICLE BODY -->
<div id="wrapperArticleBody">
<xscript language="xxjavascript">
try
{
Prop8="False"
}
catch(err)
{
}
</xscript>
<div id="articlemain">
<div id="ctl00_ContentPlaceHolder_Main_If2_FalseTemplate0_mainPara"><strong>Ingredients:</strong><br>• 3/4 cup (175 ml) bulgur-a type of food consisting of grains of wheat that are boiled then dried<br>• 2 large tomatoes<br>• 1/2 cucumber, peeled and coarsely grated<br>• 1 carrot, peeled and grated<br>• 2 tbsp (25 ml) finely chopped fresh flat-leaf parsley<br>• 10 fresh mint leaves, chopped<br>• 1 tbsp (15 ml) lemon juice<br>• sprig of fresh mint to garnish <br><br><strong>Dressing:</strong><br>• 1/3 cup olive oil<br>• 1 1/2 tbsp (20 ml) wine vinegar<br>• 1 garlic clove, crushed<br>• salt and freshly ground black pepper<br><br><strong>Method:</strong><br>1.
Tip bulgur into heatproof bowl, pour in 1 1/4 cups (300 ml) boiling
water, cover and leave soak 20 minutes, or until most of water is
absorbed. Tip into sieve to drain off excess water.<br><br>2. Scald the
tomatoes in a bowl of boiling water, 30 seconds. Drain, then refresh
under cold running water. Peel off skins, then scoop out seeds and dice
flesh. <br><br>3. Mix tomato flesh with cucumber and carrot. Rub
bulgur between fingers to separate grains, add to vegetables with herbs
and toss. Sprinkle with lemon juice.<br><br>4. For dressing, put oil,
vinegar, garlic and seasoning into jar and shake well. Pour dressing
over the salad and toss gently. Cover with plastic wrap and chill 3
hours before serving. Garnish with sprig of fresh mint.<br><br><strong>Serves</strong> 4 as a light meal<br><em><br></em></div></div></div></div><p><br></p>
<!-- -->
