Mediterranean vegetable bulgur salad

6 servings

Ingredients

Quantity Ingredient
« cup medium bulgur
3 eaches Radishes, coarsely chopped
« cup canned chick-peas, rinsed and drained
2 tablespoons Chopped pitted black olives
4 eaches Scallions, chopped
1 each Carrot, chopped
1 each Green bell pepper, chopped
1 each Tomato, seeded and cut into «\" dice
« cup chopped parsley
¬ cup chopped fresh mint
1 cup Nonfat plain yogurt
1 each Garlic clove, minced
¬ cup olive oil, perferably extta virgin
3 tablespoons Fresh lemon juice
1 teaspoon Cumin
« tsp. salt
¬ tsp. pepper
1 each In a medium saucepan, combine the bulgur with 1 cup water. Bring to a

Directions

boil. Reduce the heat to a simmer, cover and cook for 10 minutes, or until the liquid is absorbed. Set aside to cool. 2. In a large bowl, combine the radishes, chick-peas, olives, scallions, carrot, green pepper, tomato, parsley and mint. 3. Prepare a dressing by mixing the yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper in a small bowl or by shaking the ingredients together in a jar with a tight-fitting lid. Pour the dressing over the salad and toss until evenly combined. Serves 6. From "Great Grains" by Linda Drachman & Peter Wynne AR/95

Submitted By APRIL ROCHE On 01-25-95

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