Bulgar wheat in all sizes is one of my most favorite ingredients right now. And mixed with flat leaf parsley and other vegetables, it always makes a wonderful salad.
You will need:
4 cups chopped tomato
1 cup chopped parsley
1 cup uncooked bulgur, soaked for 1 hours and water drained out
1/4 cup chopped fresh mint
2 tablespoons virgin olive oil
1 tablespoons fresh lemon juice
1/4 teaspoon mixed spice
1/4 teaspoon dried mint
1/4 teaspoon grated lemon rind
Sea salt and freshly ground pepper to taste
Combine all the ingredients, leaving the oil out. Toss. Stir in oil and mix. It is really lovely :). You can substitute the tomato with butternut squash cooked the the oven skin on. It is so delicious too !
Ann Novek( Luure)--With the Sky as the Ceiling and the Heart Outdoors 