This Middle Eastern side dish looks elegant, but is very simple to prepare. Use the smaller amount of oil for a lowfat, but still flavorful, version. Good with lamb chops or barbecued chicken.
Boil 2 cups water in saucepan, then slowly add bulgur, cover and remove from heat. Let stand 20-30 minutes, then remove lid and fluff with fork. Add parsley, tomatoes, cucumber, and mint, then toss with dressing.
Chill or serve at room temperature
About The Author: Claire Bush is a freelance writer and author of "Dining in Arizona - 101 Great Places to Eat". She is a working chef in Sun City, AZ.
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