Parsley Salad Recipe - Cooking Index
1 cup | 237ml | Bulgur wheat |
2 cups | 474ml | Hot water |
1 tablespoon | 15ml | Olive or vegetable oil |
1/3 cup | 78ml | Lemon juice |
2 teaspoons | 10ml | Dried mint |
1 teaspoon | 5ml | Garlic - minced |
1 teaspoon | 5ml | Salt |
1/4 teaspoon | 1.3ml | Black pepper |
1 teaspoon | 5ml | Tomato - finely chopped (medium) |
1/2 teaspoon | 2.5ml | Cucumber - finely chopped (small) |
6 | Scallions - chopped | |
2 cups | 292g / 10oz | Fresh parsley - coarsely chopped |
In a large bowl, combine the bulgur wheat and water and allow to stand for 20 to 30 minutes, or until the water is completely absorbed.
Add the oil, lemon juice, mint, garlic, salt, and pepper; mix until thoroughly combined.
Add the remaining ingredients and toss until blended. Cover and chill for at least 1 hour before serving.
Source:
MR FOOD
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