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Bulgur is a grain that has a nutty flavor. It becomes soft as it absorbs the liquid from the salad.




  1. Put the bulgur in a medium bowl with 1 cup of hot water. The bulgur will absorb the water.
  2. Wash the parsley in a colander under running water. Roll the herbs in paper towels to dry.
  3. Wash the scallions and pat dry. On a cutting board, cut off the roots and slice the white portion into ¼ –inch slices. Finely chop the slices and discard the green tops.
  4. Roll the lemons on a flat surface to loosen the membranes.
  5. Cut the lemons in half. Squeeze each lemon half over a measuring cup until you have ½ cup of juice. Remove seeds.
  6. Peel the papery skin off the garlic clove. Slice the garlic with a paring knife and mince.
  7. Combine the scallions, lemon juice, garlic, olive oil, salt, and pepper in a small bowl and whisk together. Fold the lemon juice mixture into the bulgur with a spoon. Add the tomatoes and continue stirring until well combined.

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