Bulgur Salad with Feta and Lemon

Ingredients

• 1 cup bulgur
• 2 cups water
• 4 oz feta cheese
• 1 whole lemon
• ½ cup fresh parsley
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   In a medium saucepan, bring the 2 cups water and 0.5 tsp salt to a boil. Stir in the 1 cup bulgur, cover, and reduce heat to low. Simmer until the bulgur is tender and has absorbed the water, about 12-15 minutes.

2. 2

   Remove the bulgur from heat and let it stand, covered, for 5 minutes. Then fluff with a fork and spread on a plate to cool slightly.

3. 3

   While the bulgur cools, zest the lemon and juice it into a small bowl. You should have about 2 tbsp juice. Crumble the 4 oz feta and chop the 0.5 cup parsley.

4. 4

   In a large bowl, combine the warm bulgur, lemon zest and juice, 2 tbsp olive oil, and 0.25 tsp black pepper. Toss well to coat.

5. 5

   Gently fold in the crumbled feta and chopped parsley. Taste and adjust salt if needed. Serve warm or at room temperature, with extra lemon slices if desired.

6. 6

   For extra flavor, stir in a pinch of cumin or a chopped cucumber if you have them.

7. 7

   Enjoy as a light main or a side dish. Store leftovers in the fridge for up to 3 days.

Tools you’ll need

• medium saucepan with lid
• small bowl
• large bowl
• fork
• knife and cutting board
• zester or grater

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