Don't let the lack of ingredients fool you.....this traditional Greek side dish is light and refreshing and perfect when paired with a heavier main course
- 1 cup medium bulgar (you can usually find this on the same aisle as rice)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ½ cup Italian-leaf parsley, finely chopped
In a large pot, bring 3 cups of water to boil. Add 1/2 teaspoon of salt and stir in the bulgur. Cover and reduce the heat to low. Cook until the bulgur is tender, about 20 minutes. Drain the bulgar, rinse well, then drain again.
In a large bowl, toss the bulgar with parsley, lemon juice and olive oil.
Season with salt and pepper.