- 1 cup bulgur
- 1 ½ cups boiling water
- ⅓ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper
- 1 teaspoon kosher salt
- 1-2 cups chopped cooked chicken - rotisserie chicken works great
- 1 cup finely chopped scallions
- ⅔ cup finely chopped flat-leaf parsley
- 1 European seedless cucumber, quartered lengthwise and cut into ⅓-inch dice
- 1 yellow bell pepper, seeded and chopped
- 1 pint cherry tomatoes, halved lengthwise
- 1 cup coarsely chopped almonds
In a large heatproof bowl, combine the bulgur with the boiling water and lemon juice; let stand until the water has been absorbed and the grains are tender, about 1 hour.
Add the olive oil, black pepper, salt, chicken, scallions, and parsley to the bulgur and let stand for 15 minutes. Add the cucumber, bell pepper, tomatoes, and almonds; season with salt and pepper, and toss well. Serve at room temperature or chilled.
- Yields: 4 servings
- Preparation Time: 75minutes - mostly waiting for the bulgur to soften
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