Bulgur Salad: Spring Starter

Ingredients:

• 1 cup bulgur wheat
• 2 cups water
• 1 large cucumber, diced
• 1 large tomato, diced
• 1 bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. In a medium saucepan, bring 2 cups of water to a boil. Add in the bulgur wheat and cover the pot. Reduce the heat and let it simmer for 10-15 minutes or until the bulgur is cooked but still firm. Drain any remaining water and let the bulgur cool.
2. In a large bowl, mix together the cooled bulgur, cucumber, tomato, bell pepper, red onion, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
4. Pour the dressing over the salad and toss to combine all the ingredients evenly.
5. Refrigerate for at least 30 minutes before serving.

Verdict:

This bulgur salad is loaded with fresh vegetables and herbs, making it the perfect light and healthy spring starter. The bulgur adds a chewy and nutty flavor, while the dressing adds a tangy and zesty finish. Serve it as a side dish or a light lunch option that’s nutritious and satisfying.

Serving Suggestions:

• Top with crumbled feta cheese for added flavor and creaminess.
• Pair it with grilled chicken or fish for a complete meal.
• Serve it with pita bread or crackers for a delicious and crunchy texture.