Holidays at the Jungle
Mediterranean Bulgur Salad
Ingredients (serves 6)
1½ cups uncooked bulgur, #2
1½ cups boiling water
6 tablespoons olive oil
Juice and zest of 1 lemon
¾ teaspoon salt
½ teaspoon pepper
1 can (15 ounces) chickpeas, rinsed and drained
10 ounces grape tomatoes, halved lengthwise
½ English cucumber, diced
¼ cup kalamata olives, sliced
4 scallions, white and green parts, sliced
6 ounces crumbled feta cheese
½ cup toasted pine nuts
2 tablespoons chopped parsley
Place bulgur in a large bowl. In a large saucepan, bring about 3 cups water to a boil.
Measure 1½ cups of boiling water, pour over bulgur and stir.
Let stand at room temperature, stirring occasionally, until water is absorbed and bulgur is room temperature, 35-45 minutes.
Whisk olive oil, lemon zest and juice, salt and pepper in a small bowl. Set aside.
Add chickpeas, tomatoes, cucumber, olives, scallions, cheese, pine nuts and parsley to bulgur.
Pour dressing over top and toss gently until thoroughly combined.