Lemons, parsley and mint are the stars of this recipe. But you may
prefer a little less lemon juice. I
used windfalls from my Eureka
lemon tree because they have the intense flavor I like. If you are using the sweeter Meyer
variety, you may need
to use more lemon juice. For variations on this recipe, try adding one
peeled, chopped cucumber, or one cup of cooked garbanzos,
also known as chickpeas or ceci beans.
2 cups boiling water
1 bunch Italian flat-leaf parsley
1 bunch mint
3 buds garlic
juice of 4 lemons
⅓ cup olive oil
Fresh ground pepper
Salt to taste
1. Place bulgur in large bowl, add boiling water and toss well with a
fork. Let rest in refrigerator for ½ hour.
2. Finely chop mint and parsley; peel and finely chop garlic.Cut
tomatoes into ¼” cubes. Slice scallions finely. Add all vegetables to
bulgur. Combine lemon juice and olive oil. Pour over bulgur-vegetable
combination. Add salt and pepper to taste.
Let flavors blend for at least two hours before serving. Serve
chilled or at room temperature.
Copyright 2005 Seasonal Chef