Cuisine
North African
Total Time
20 minutes
Servings
4
– Bulgur – one Cucumber chopped into ½ inch piece – Bell pepper red or green (chopped into ½ inch piece) – Scallions finely chopped – Cilantro finely chopped – Feta cheese – few Black olives optional – Tap to see more ...
– Place the bulgur in a large bowl and add about ¾ cup of boiling hot water to it. Let it soak of 30 minutes or until all the water has been absorbed by the bulgur. Make sure the bulgur still has a crunch to it.
– In a small bowl, combine all the dressing ingredients and whisk it well. – In another bowl add all the chopped vegetables and mix well. – To the cooked and slightly cooled bulgur, add the dressing and mix well. Now add the rest of the ingredients and mix well again.
– Refrigerate the bulgur salad until ready to serve. The bulgur salad salad tastes good when eaten chilled, so I would suggest that you refrigerate it at least for couple of hours before serving.