Cooks Illustrated came up with a great trick of rehydrating the bulgar with lemon instead of water. If you don't like it so tart, just pour plenty of cold water over the bulgar,(About 10-15 minutes). Press out excess water if necessary, and then soak in lemon juice and procede as outlined. If you use coarse bulgar, you need to rehydrate with liquid.
| 1/2 | cup bulgur , fine or medium grain, rinsed under running water and drained |
| 1/3 | cup lemon juice (from 2 lemons) |
| 1/3 | cup olive oil Table salt |
| 1/8 | teaspoon cayenne pepper |
| 2 | cups minced fresh parsley leaves |
| 2 | medium tomatoes , halved, seeded, and cut into very small dice |
| 4 | medium scallions , green and white parts, minced 1 clove garlic, crushed |
| 2 | tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint) (Egyptians add diced cucumbers) |
INSTRUCTIONS
1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
2. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve with Romaine leaves.
An optional Italian twist on this salad is to use basil for the herbs, with garlic, red onion, walnuts and tomatoes.
Missy will make this
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