Bulghur Feta Salad
A variation on tabouleh salad, this keeps well for a few days in the fridge. add some chick peas for a one-bowl light lunch.
Steps
Stir boiling water and bughur in a heatproof bowl or sauce pan , cover and let cool , about 1 / 2 hour.
While the grain cools , prepare the remaining ingredients.
Combine cooled bulghur with the chopped vegetables and cheese.
Toss entire mixture with the lemon juice and olive oil.
Pepper to taste.
Ingredients
bulgur, boiling water, fresh parsley, red pepper, cucumber, feta cheese, green onion, lemon, juice of, olive oil, ground black pepper