Quick and Easy Salad Favorites
Bulghur Salad

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Recipe from Gregory Larkin

• 4 cups water
• 2 cups bulghur wheat
• 1 cup chopped pecans
• 1 cup dried currants
• 4 tblsp chopped parsley
• zest of one or two oranges
• salt and pepper to taste
• 1 tblsp olive oil

• Combine water and bulghur.
• Boil, then simmer covered for 25-35 minutes or until water is absorbed.
• Refrigerate uncovered until cool.
• Add all other ingredients.
• Toss and serve chilled.

	Note: This is a cousin of Tabouli; a bit sweeter and very tasty!

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