Bulgur, Onion, and Parsley Salad
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
- Servings: 4
Source: Everyday Food, September 2009
- 1 cup coarse bulgur
- 2 cups hot water
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 teaspoon ground cumin
- Coarse salt and ground pepper
- 3 tablespoons fresh lemon juice
- 1/2 cup toasted almonds, chopped
- 1/2 cup chopped fresh parsley
- 1 garlic clove, minced
Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.