Recipe for Bulgur Wheat Salad:
Prep Time: 60 minutes (although better after one day)
Cooking time: 0 minutes
1 cup bulgur wheat
1½ cups water (as hot as possible from the tap)
1/2 cup chopped parsley
¼ cup chopped mint
1 cup quartered cherry tomatoes
1 cup diced cucumber
3 minced green onions
4 Tablespoons extra virgin olive oil
4 Tablespoons lemon juice
1 teaspoon honey
1 small clove finely minced garlic
½ teaspoon black pepper
½ teaspoon salt
¾ cup crumbled feta cheese
1. Combine very hot water and bulgur wheat in a bowl. Cover tightly with plastic wrap and let sit for 30 minutes.
2. After 30 minutes, the bulgur wheat should be chewy and tender. Drain the bulgur wheat to remove any excess water. (If the bulgur wheat is still too hard, drain, add more hot water, and let sit for another 30 minutes.)
3. Combine remaining ingredients and half of the feta cheese. Let the salad sit for a minimum of 30 minutes. The salad may be prepared 1 day ahead of time and kept in the refrigerator.
4. Sprinkle with remaining crumbled feta cheese just before serving.
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