Serves 6 to 8 as a side dish
Start to finish: 2 ½ hours (2 hours unattended)
1½ cups bulgur wheat
1¾ cups hot water
Finely grated juice and zest of 2 lemons
1/3 cup extra-virgin olive oil
½ cup finely chopped onion
1 clove garlic, finely minced
3 tablespoons minced fresh parsley leaves
3 tablespoons minced fresh mint leaves
1 teaspoon kosher or coarse salt
½ teaspoon freshly ground black pepper, to taste
1 seedless cucumber, diced (peeled or not, your choice)
1 pint cherry or grape tomatoes, halved
¾ cup crumbled feta
1/3 cup slivered Kalamata olives
2 tablespoons minced fresh oregano
Pour the bulgur into a large bowl and add the hot water and lemon juice. Stir and cover. Let sit at room temperature for 2 hours, until the bulgur has absorbed all of the liquid, or place it in the fridge for at least 4 hours.
Add the lemon zest, olive oil, onion, garlic, parsley, mint, and salt and pepper to the bulgur and combine well. Stir in the cucumber and tomatoes. Add the feta, olives and oregano, and toss gently to combine.
Nutritional information: 336 calories; 179 calories from fat; 20 g fat (5 g saturated; 0 g trans fats); 17 mg cholesterol; 358 mg sodium; 34 g carbohydrate; 6 g fiber; 4 g sugar; 8 g protein.
Katie Workman, Associated Press
