Bulgur Salad

  • ¾ cup bulgur
  • 2 Tbs. extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • ½ tsp. kosher salt
  • 1 cup flat-leaf parsley leaves, chopped
  • ¼ cup mint leaves, chopped
  • 3 scallions, thinly sliced
  • ¼ cup walnuts

Step 1: In a medium saucepan, bring 2 cups water to a boil and stir in bulgur. Cover and turn off heat. Let bulgur stand until bulgur is tender, 10 to 15 minutes. Drain and allow bulgur to cool.

Step 2: In a large serving bowl, whisk together oil, lemon juice and salt. Mix in parsley, mint and scallions. Mix in bulgur and sprinkle with walnuts.

Serves 2.

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