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175 g bulgur

3 tablespoons olive oil

4 tablespoons lemon juice

salt, pepper

4 scallions

1 green bell pepper, seeded and sliced

4 tomatoes, chopped

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh mint

8 black olives



Place the bulgur in a big bowl and cover with cold water. Let sit for 30 minutes, until it has doubled in size. Drain and squeeze out as much excess liquid as possible. Spread the bulgur on paper towels and let dry.
Put the dried bulgur in a serving bowl. Wisk together the olive oil and lemon juice with salt and pepper in a jar. Pour over the bulgur and marinate for an hour.
Finely chop the scallions. Add the scallions, green pepper, tomatoes, parsley and mint into the bulgur mixture. Toss to combine. Top with olives and serve immediately.

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