Rating: 3.07 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1

This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.

Everyday Food, June 2005

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Recipe Summary test

prep:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.

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  • Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)

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Reviews (1)

15 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
04/10/2010
love this salad, made it so many times since it first appeared in the 2005 issue!