Medium-grind bulghur (often labelled as #2 grade): 1 cup
Boiling water: 1 cup
Diced tomato: 1 cup
Diced cucumber: 1 cup
Diced onion (soak in ice water to crisp it and mellow it) or green onions (no need to soak those): ½ cup
Chopped parsley: 1 cup
Chopped mint (can also be substituted with cilantro or dill): ¼ cup
For The Dressing:
Fresh lemon juice: ¼ cup
Extra virgin olive oil: ⅓ cup
Clove garlic, minced: 1
Salt: 1 teaspoon
Pepper: 1 teaspoon
Start by preparing the bulghur. Also known as cracked wheat, bulghur is basically wheat grains that have been parboiled, dried out, and then cracked into pieces – so essentially, they are cooked, and just need to be rehydrated. Mix the bulghur and boiling water together in a bowl, cover it with cling film, and allow it to sit for at least 15 minutes, and at most 30 minutes.
Combine the tomato, cucumber, onion, parsley, and mint together in a bowl. In a separate bowl, mix together all the ingredients for the dressing, and put this aside.
Check on the bulghur – you’ll know it’s done when it has absorbed all the water, and has become tender and soft.
Proceed to combine the bulghur and vegetables together in a bowl. Then, pour over the dressing and toss it all together with a wooden spoon.
Cover the bowl with cling film, and refrigerate it for around an hour, to allow it to chill and ensure that the flavours have time to blend together.
Garnish with more parsley and mint, and serve cold.