Bulgur Salad with Feta and Lemon

Step 1

In a medium saucepan, bring the 2 cups water and 0.5 tsp salt to a boil. Stir in the 1 cup bulgur, cover, and reduce heat to low. Simmer until the bulgur is tender and has absorbed the water, about 12-15 minutes.

Step 2

Remove the bulgur from heat and let it stand, covered, for 5 minutes. Then fluff with a fork and spread on a plate to cool slightly.

Step 3

While the bulgur cools, zest the lemon and juice it into a small bowl. You should have about 2 tbsp juice. Crumble the 4 oz feta and chop the 0.5 cup parsley.

Step 4

In a large bowl, combine the warm bulgur, lemon zest and juice, 2 tbsp olive oil, and 0.25 tsp black pepper. Toss well to coat.

Step 5

Gently fold in the crumbled feta and chopped parsley. Taste and adjust salt if needed. Serve warm or at room temperature, with extra lemon slices if desired.

Step 6

For extra flavor, stir in a pinch of cumin or a chopped cucumber if you have them.

Step 7

Enjoy as a light main or a side dish. Store leftovers in the fridge for up to 3 days.