Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Bulgur
2 c Water
2/3 c Minced red onion
1 ts Salt
1/2 ts Ground allspice
1/2 c Finely chopped fresh mint
-leaves or 1 tb dried,
-crumbled
2 1/2 c Finely chopped fresh parsley
-leaves (preferably flat-
-leafed)
1/2 c Finely chopped scallion
1/4 c Fresh lemon juice
1/4 c Extra-virgin olive oil
1 1/2 c Finely-diced seeded seedless
-cucumber

Put bulgur in a heatproof bowl. Bring water to a boil and pour over
bulgur. Let bulgur stand 1 hour.

While bulgur is soaking, in a large bowl, stir together onion, salt,
allspice, and dried mint, if using (do not add fresh mint now), and
let stand 30 minutes. Drain bulgur in a sieve, pressing hard to
extract as much water as possible, and add to onion mixture with
remaining ingredients, including fresh mint, if using.

Toss salad well and season with salt and pepper.

Appeared in the Jan 1995 issue of Gourmet magazine.

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