Ingredients

The following ingredients have 4 Servings
  • 3 cups water
  • 1 cup bulgur
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. olive oil
  • 1 small garlic clove, minced
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 3/4 cup chopped fresh mint
  • 2 cups cherry tomatoes, halved
  • 1 small cucumber, peeled, seeded and cut into 1/2-inch cubes
  • 4 large romaine lettuce leaves

Instruction

  • <b>Prepare the bulgur</b>
  • In a saucepan over high heat, bring the water to a boil. Put the bulgur in a bowl, pour in the boiling water and set aside until the bulgur is soft, about 20 minutes.
  • Drain the bulgur in a fine-mesh sieve, then return it to the bowl. Add the lemon juice, olive oil, garlic, salt and pepper and stir well. Stir in the mint, tomatoes and cucumber.
  • <br style="font-weight: bold;"> <b> Assemble the salad</b>
  • Line a serving platter with the lettuce leaves or divide among 4 salad plates. Mound the bulgur salad on top of the lettuce and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).