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Bulghur Salad

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Recipe from Gregory Larkin

ingredients
  • 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
preparation
  • 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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