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–+ servings
A summertime favorite.
Authored by: Schlemmer
Estimated Cost: $15
Difficulty: Easy
Suggested Beverage: Iced Tea, Tea, Pinot Grigio, Chardonnay
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Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 4 hours 35 minutes
Course Dinner, Side Dish
Cuisine North African
Servings 6
Calories 197

Equipment and Supplies

Ingredients
 

  • 1 cup bulgur wheat
  • 1 ½ cups boiling water
  • Juice of 2 limes
  • 1 small chili pepper, minced
  • 2 tsp. sea salt
  • ¼ cup extra virgin olive oil
  • ¾ cup chopped scallions
  • ¾ cup fresh mint, minced
  • ¾ cup flat-leaved parsley, minced
  • 1 seedless or hothouse cucumber, chopped
  • ½ bell pepper, any color, chopped
  • 2 cups cherry tomatoes, red or yellow (or both!), halved
  • 2 tsp. fresh cracked pepper

Method
 

  • Put bulgur wheat and minced chili pepper into boiling water and set aside to allow water to absorb.
    1 cup bulgur wheat, 1 small chili pepper, 1 ½ cups boiling water
  • Combine lime juice, salt and olive oil in a large non-reactive bowl. Whisk to emulsify.
    2 tsp. sea salt, ¼ cup extra virgin olive oil, Juice of 2 limes
  • Toss in herbs and vegetables, coating completely.
    ¾ cup chopped scallions, ¾ cup fresh mint, ¾ cup flat-leaved parsley, 1 seedless or hothouse cucumber, ½ bell pepper, 2 cups cherry tomatoes
  • Stir in bulgur wheat, chili pepper, and black pepper, mixing thoroughly. Cover and refrigerate several hours before serving.
    1 cup bulgur wheat, 1 small chili pepper, 2 tsp. fresh cracked pepper

Notes

Customize your heat level by choosing region-appropriate chilis, from mild to hot: Mad Hatter, Aleppo, Calabrian, and Peri-Peri.

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