- 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.