is a highly nutritious Middle Eastern grain made from
whole-wheat kernels which have been steamed, sun-dried and then
cracked. They retain the bran and nutritionally valuable
"germ," also called the embryo, which is embedded in
the starchy mass called the endosperm.
Parsley is rich in Vitamin C and this boosts the iron absorption
from the cracked wheat.
1 cup bulgur grain
medium cucumber, peeled and diced
cup finely chopped fresh parsley
cup finely chopped yellow onion
Greek olive oil
tablespoons white balsamic vinegar
garlic clove, crushed in a garlic press
teaspoon seasoning salt
teaspoon ground black pepper
of 1 lemon
pepper seasoning to taste
Soak the bulgur in the boiling water for 1 hour.
2. In a large glass
bowl, toss the tomato, cucumber, parsley,
olive oil, balsamic vinegar, garlic, seasoning salt,
and lemon juice and lemon pepper.
3. Toss the bulgur
with the dressing. Refrigerate.
Makes 6 servings