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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
mins
Cook Time
5
minutes
mins
Resting Time
4
hours
hrs
Total Time
4
hours
hrs
35
minutes
mins
Course
Dinner, Side Dish
Cuisine
North African
Servings
6
Calories
197
Equipment and Supplies
▢
3-quart saucepan
▢
large mixing bowl
▢
whisk
Ingredients
0.5
1x
2x
3x
▢
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
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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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