Bulgur, Onion, and Parsley Salad
- 1 cup coarse bulgur
- 2 cups hot water
- 2 teaspoons 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 1 cup coarse bulgur in 2 cups 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 2 tablespoons olive oil over medium-high. Add 1 medium onion, thinly sliced, and 1 teaspoon ground cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, 3 tablespoons fresh lemon juice 1/2 cup toasted almonds chopped, 1/2 cup chopped fresh parsley and 1 garlic clove minced; season with salt and pepper.