Bulgur Salad

Step 1

Place the 1 cup bulgur in a large bowl. Pour the 2 cups boiling water over it, add a pinch of salt, and stir. Cover and let sit until the bulgur is tender and has absorbed the water, about 15 minutes.

Step 2

While the bulgur soaks, dice the 2 tomatoes and finely chop the 0.5 onion. Pit and slice the 0.5 cup olives. Pick the leaves from the 0.5 cup parsley and chop them roughly.

Step 3

Once the bulgur is done, fluff it with a fork. Add the diced tomatoes, chopped onion, sliced olives, and most of the parsley to the bowl.

Step 4

In a small bowl, whisk together the juice of the 1 lemon, the 3 tablespoons olive oil, and a pinch of salt and pepper.

Step 5

Pour the dressing over the salad and toss everything together until well combined. Taste and adjust salt or lemon if needed.

Step 6

Let the salad sit for 5 minutes to let the flavors meld, then sprinkle the remaining parsley on top and serve at room temperature or chilled.