What makes it extraordinary is 'marinating' bulgur in lemon juice and adding zest to it. It changes the whole texture of the salad. The ingredients infuse the salad and give it a rich consistency.
Note: bulgur can be substituted by couscous.
½ cup of crushed bulgur
1 tsp lemon zest
¼ cup lemon juice
3-4 tbsp extra virgin olive oil
pepper and salt to taste
140grammes - one bunch of parsley
2 medium tomatoes
1 small cucumber
Add ¼ cup of boiling water to bulgur. Mix all the liquid ingredients, including pepper and salt and add to the bulgur. Bulgur needs be covered with the liquid just a little above its surface. Add more hot water if necessary. Cover the container and let it sir for at least 30min.
(Bulgur and couscous do not need to be cooked, they are a pre-cooked variety of grains and only need to be covered by boiling water so they can absorb it)
Preparing the salad:
When bulgur is ready, cut all vegetables into small cubes. Parsley can be chopped in a food processor for finer texture. Mix the vegetables with the bulgur.
Adjust the spices according to preference.