Minted Bulgur Salad
-
- 2 cups bulgur
- 1/3 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 teaspoon grated lemon zest (colored part of peel)
- 1/4 teaspoon ground cumin
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped cilantro leaves
- Place bulgur in a large bowl. Cover with 4 cups of lukewarm water.
Let stand for 1 hour, then drain very well.
- In another large bowl, mix together oil, lemon juice, salt, sugar, lemon
zest, cumin, mint and cilantro. Add drained bulgur and toss well. Cover and
let stand at least 2 hours.
- Serve at room temperature or chilled.
Makes 8 servings.
From Joan Williamson, the Chicago Sun-Times July 30, 1997
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