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|
| Yields |
6 Servings (1 1/2 Cups Per Serving) |
| Serving Size |
|
| Dressing: |
|
| 1 C |
Bulgar |
| 1 C |
Boiling Water |
| 1 C |
Fresh Parsley, chopped |
| 1 C |
Fresh Mint, minced |
| 1/2 C |
Red Pepper, chopped |
| 4 |
Scallions, chopped |
| 2 Tbs. |
Flax Oil |
| 1/4 C |
Lemon Juice |
| 1/2 C |
Orange Juice |
| 2 Tbs. |
Soy Sauce |
| 1/2 tsp. |
Sea Salt |
| 1 tsp. |
Cumin |
| 1 tsp. |
Basil |
| Dry roast the bulgur in a skillet on a medium flame for 5 minutes. Stir occasionally. Place bulgur in a bowl, cover with 1 cup boiling water. Let sit approximately 1 hour until the liquid is absorbed. Squeeze bulgur dry, add chopped vegetables. In a bowl, mix remaining ingredients. Pour over bulgur. Refrigerate before serving.
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