Serves 4 300g bulgur wheat 1,100g vegetable broth 1 zucchini 1 carrot 1 cucumber 2 ripe tomatoes 4 green onions ½ bunch parsley 60 ml olive oil Juice of ½ lemon Salt Freshly ground pepper
Place the vegetable broth in a pot and set on the stove. Turn heat to high. As soon as the broth comes to a rolling boil, drop the bulgur in the broth. Boil for 1 minute without the lid on. Remove pot from stove. Cover and let the bulgur rest in the broth for 24-26 minutes. Remove lid and check to see if the bulgur is ready. Drain making sure that it is free of any broth. Place bulgur in a bowl, cover, and refrigerate. On a cutting board, use a mandolin to cut into thin slices the carrot and zucchini. Do the same with the cucumber after deseeding it. On a cutting board, use a sharp knife to cut the carrot, zucchini, cucumber, and tomato into tiny cubes. Finely chop the green onions and parsley. Remove the bowl with the bulgur from the refrigerator. Uncover. Add your finely chopped vegetables to the bulgur. Drizzle with the olive oil and lemon juice. Season with salt and freshly ground pepper. Toss well. Refrigerate your bulgur salad. Serve cold.