Name: Bulgur Salad with Cucumber, Dill, and Mint
Yield: Makes 6 servings
Ingredients: 1 cup bulgur (cracked wheat); 1 cup fresh lemon juice; 2/3 cup extra-virgin olive oil; 5 garlic cloves, minced; 3 medium cucumbers, peeled, seeded, cut into 1/4-inch pieces; 2 cups finely chopped fresh parsley; 8 green onions, thinly sliced; 1/2 cup chopped fresh dill; 1/3 cup chopped fresh mint

Recipe information

Yield
Makes 6 servings

Ingredients

1 cup bulgur (cracked wheat)

1 cup fresh lemon juice

2/3 cup extra-virgin olive oil

5 garlic cloves, minced

3 medium cucumbers, peeled, seeded, cut into 1/4-inch pieces

2 cups finely chopped fresh parsley

8 green onions, thinly sliced

1/2 cup chopped fresh dill

1/3 cup chopped fresh mint

Preparation

Place bulgur in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgur. Mix in cucumbers, parsley, green onions, dill, and mint. Cover and chill until bulgur is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Keep chilled.) Serve cold or at room temperature.

TagsSalad Bulgur Rice & Grains Cucumber Vegetable Parsley Herbs & Spices Lemon Citrus Fruit Side Dinner Lunch Dairy Free Nut Free Vegan Vegetarian Easy Make Ahead No-Cook Bon Appétit

Recipe notes

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