Another dish that adorned the table for thanksgiving dinner bringing in the global cuisine. Fresh vibrant and full of antioxidants and flavor.
A bunch of curly leaf parsley chopped fine
1 red onion finely chipped
2 roma tomatoes chopped
2 persian cucumbers diced
1 cup of fine grain bulgur the has been soaked in hot water for about 20 mins. It should come out dry and fluffed. I soak it where the water is about 1/3 inch above the grain line.
The dressing is made using extra virgin olive oil, juice of 2 lemons, salt, pepper, a pinch of cayenne and a pinch of cumin.
Mix everything together and refrigerate for 30 mins. Serve as it or with toasted pita bread.