The Mediterranean Diet by Kennedy Maureen

Author:Kennedy, Maureen
Language: eng
Format: epub
Publisher: Cogitent Inc.
Published: 2015-05-20T16:00:00+00:00

1. Put the bulgur in a small bowl, pour the boiling water over it, and cover. Set aside.

2. Cut the tomatoes in half and squeeze out and discard the seeds and pulp; chop finely. Place in a large bowl. Finely chop the green onions, including the light green part and add to the bowl with the tomato. Finely chop the parsley (using a food processor if desired) and add to the bowl along with the mint. Mix the vegetables together well.

3. Drain the softened bulgur in a fine mesh sieve, press out as much water as possible using the back of a ladle and then add to the bowl with the vegetables.

4. In a small bowl whisk together the lemon juice, olive oil, salt and pepper. Pour the dressing over the vegetables and bulgur and toss well to combine. Taste and add more salt, pepper and lemon as desired. Refrigerate for at least 2 hours before serving.

VARIATION:

Peel a small cucumber and use a small spoon to scoop out the seeds. Chop the cucumber very finely and add it to the bowl with the mint in Step 3.

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