1cup medium bulgar (you can usually find this on the same aisle as rice)
2tablespoons fresh lemon juice
2tablespoons olive oil
½cup 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.
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