A delicious salad. The bulgur is cooked in chicken broth which gives it a hearty flavor. And the dressing is pungent and wonderful. All the veggies – tomatoes, onions, fresh parsley and fresh mint leaves – blend in beautifully, and the whole salad comes alive when chilled.

Bulgur Salad

2 c. bulgur
chicken broth
1 bunch green onions, chopped (about 1/2 c.)
1 c. coarsely chopped fresh parsley
1/2 c. coarsely chopped fresh mint leaves
3/4 c. olive oil
1/2 c. lemon juice
3/4 tablespoon chili powder
salt and pepper to taste
3 tomatoes, peeled*, seeded**, and chopped

1. Place bulgur in a small bowl and add enough chicken broth to cover the bulgur by about 1/4 inch. Set aside to soak for 15 minutes.

2. In a small saucepan bring the chicken broth to a boil. Stir in the bulgur, remove from the heat and let stand for 1 hour.

3. Place bulgur in a large mixing bowl and add onions. Stir well. Add parsley and mint and toss gently.

4. In a small bowl, combine olive oil, lemon juice, salt, and pepper. Pour dressing over salad and gently stir in the tomatoes.

Preparation time: 35 minutes
Serves 4 to 6

*To peel a tomato, place it in a small saucepan of boiling water for about 1 minute. Remove with a slotted spoon and cool until the tomato is warm but no longer hot. Use a small paring knife to peel off the skin. It will come off easily.

** To seed a tomato, cut the peeled tomato in half and use a paring knife to cut out the seeds.