Bulgur Wheat Salad
  • 1 ½ Cups Bulgur Wheat
  • 1 ½ Cups water
  • 1 Bell Pepper (Red or Yellow)
  • 2 Scallions or ¼ Cup diced Red Onion
  • ½ Cucumber
  • ½ Cup quartered Cherry or Grape tomatoes
  • 1 Can Chick Peas
  • Juice of 1 lemon
  • 1/3 Cup Olive Oil
  • 3 Tbs Balsamic Vinegar
  • Salt & Pepper to taste
  • Red Chili Flakes to taste (optional)
  1. Bring water to a boil in a covered pot. Add dry bulgur when the water reaches a rolling boil. Immediately turn heat to low and let simmer for about 8 mins. Remove from heat- keep covered for 10 mins. Fluff with a fork and let cool to room temperature.
  2. Cut the vegetables and add them to a big bowl. Add the lemon juice, balsamic vinegar, salt & pepper & Chili Flakes and most of the Olive Oil (keep a little Oil to add at the end) to the veggies and toss. Add in the Cooked Bulgur Wheat and toss the ingredients together. Taste and add remaining oil and Salt & Pepper if needed.