1 cup bulgur wheat*
4 cups Italian or flat leaf parsley leaves, finely chopped
1/4 cup fresh mint leaves, chopped (optional)
3 scallions, minced
1/3 cup finely chopped red onion
3 medium tomatoes, seeded and diced
1 medium hothouse or English cucumber, seeded and diced
2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
Juice of 2 lemons
3 tbsp. olive oil
*I use Red Bulgur Wheat (Bob's Red Mill brand). Combine the red bulgur with 2 cups of boiling water and let sit for 1 hour. Squeeze out or drain excess water before using.
1. Cook/soften the bulgur wheat according to package instructions; drain, squeeze out excess moisture, and place into a medium bowl.
2. Combine the bulgur with all remaining ingredients and stir well to combine. Serve immediately or cover and refrigerate until ready to use (keeps fine in the frig for 3-4 days). Best to serve at room temperature.