Bulgur Salad with Cucumbers, Red Peppers, Radishes, Carrots and Lemon

Sometimes I make the perfect “all week” recipe and then I pat myself on the back for it as we eat on it for days. This is that kind of recipe. It keeps great in the fridge all week long, so you can serve it for a few meals. Or just grab it out of the fridge when you want a quick snack.

I just added some veggies I had on hand and the combination was pretty much perfect. I’m not going to say the addition of raisins was genius, but just try it and I think it will go without saying.

Ingredients

1 cup bulgur
1/3 cup red onion, finely chopped
1 red bell pepper, diced
1 small cucumber, seeded and diced {I used English}
1/4 cup raisins
2 radishes, sliced thin
1/3 cup finely chopped parsley
1/4 cup lemon juice
1/4 cup olive oil
1  garlic clove, finely minced
1 tsp cumin
1 tsp sugar
Salt and pepper to taste

Cook your bulgur. I like to cook it in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part bulgur to 2 parts liquid {I use vegetable stock most of the time}. For example, 2 cups of liquid to 1 cup of uncooked bulgur. Let the bulgur rest for a good 15 minutes after cooking.

If you don’t have a rice cooker, you can boil the water {or whatever liquid you’re using}, add a pinch of salt, then stir in the bulgur. Cover and let it sit until all the water is absorbed, normally about 30 minutes.

Combine all ingredients in a large bowl and season with salt and pepper to taste. I added a bit more salt than the sprinkling I normally use, and it gave it just the right about of seasoning.

Serve cold and enjoy!