Bulger Oriental
Submitted by jackie79
A chilled bulgur salad tossed with olive oil, lemon juice, soy sauce, diced tomatoes, cucumber, and fresh cilantro. An East-meets-Middle-East tabbouleh twist served on lettuce with yogurt.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
20 minThink of this as tabbouleh’s well-traveled cousin.
Bulgur wheat gets cooked and dressed with olive oil, lemon juice, and a splash of soy sauce that gives it an unexpected savory depth.
Once cooled, it gets tossed with diced tomatoes, Japanese cucumbers, green onions, and fresh cilantro for a bright, crunchy salad that works as a side or a light lunch.
Serve it on crisp lettuce leaves with a generous spoonful of plain yogurt on top.
Kitchen Tips
- Let the bulgur cool completely before adding the vegetables. Warm grain wilts the cucumbers and tomatoes.
- Japanese cucumbers have thin skin and fewer seeds, so no peeling or scooping needed. English cucumbers work as a substitute.
- Make this ahead and refrigerate. The flavors improve as the bulgur soaks up the lemon and soy dressing overnight.
Ingredients
Directions
In a saucepan, combine bulger and water; cover and bring to a boil.
Lower heat and simmer for 5 minutes. Remove from heat; stir in olive oil, lemon juice, and soy sauce.
Place in a bowl and let cool.
Add tomato, cucumber, green onions, and parsley.
Refrigerate until ready to serve.
Place on a bed of lettuce; serve with yogurt.
Makes 6 servings.
Comments