Grains & Pulses



1 Large tomato
1 Medium cucumber
1 Bunch shallots
1/2 Cup bulgur – fine grain
3 Bunches parsley
1 Bunch mint
3 Tablespoons olive oil
2 Tablespoons fresh lemon juice or pomegranate molasses
Salt and pepper to taste


1. Soak bulgur in 1/2 cup of hot water until the water is absorbed.

2. Drain bulgur until all excess water is removed. (it must be very dry before being added to the salad)

3. Finley dice the tomato, cucumber and chop parsley and mint.

4. Toss the vegetables and herbs together with the soaked and drained bulgur and add olive oil, lemon juice/pomegranate molasses, salt and pepper. Adjusting seasoning by adding more oil and lemon if desired.

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