Bulgur Salad with Cucumbers,Red Peppers,Chick Peas,Lemon and Dill

By á-2502

Ingredients

• 1 cup bulgar or light bulgur
• 1-1/2 teaspoons salt, divided
• 1/3 cup diced red onion
• 1 red pepper,diced
• 1 small english cucumber,seeded and diced
• 1/2 cup chopped fresh dill
• 1/3 cup finely chopped parsley
• 1 15 oz-can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice, from 1-2 lemons
• 1/4 cup extra virgin olive oil
• 1 large garlic clove, finely minced
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon cumin
• 1 teapoon sugar

Preparation

Step 1

bring kettle of water to a boil. Place the bulgar in a large bowl with 1/2 teaspoon salt and 1 1/4 cups boiling water. Cover the bowl tightly with saran wrap and let sit for 25-30 minutes, or until all the water is absorbed.

Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for ten minutes, and then drain. Combine the cooked bukgur with the red onions, remaining teaspoon of salt and all the other ingrediants.Season to taste with more salt, pepper,sugar or lemon if desired. Serve cold