Bulgur provides an excellent base for the vibrant colors and crisp flavors of the tomatoes and cucumbers in Tabbouleh-Style Bulgur.
1 1/2 cups water
3/4 cup uncooked bulgur
3/4 cup chopped fresh flat-leaf parsley
3/4 cup chopped tomato
3/4 cup chopped seeded peeled cucumber
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
2 thinly sliced green onions
How to Make It
Bring water and uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain.
Combine bulgur, parsley, tomato, cucumber, lemon juice, olive oil, cumin, salt, and green onions in a large bowl; stir to combine.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.