Bulgur is made from soft wheat kernels that have been cooked, dried and then cracked.
Thus cooking it is simply a matter of rehydration. Bulgur can be use as a breakfast cereal, in soups and of course in the famous salad Tabbouleh.
Bulgur 1 cup
Water 2 cups (boiling )
Cherry tomatoes quartered 1 cup.
Olive oil 1/4 cup
Green onion finely chopped 5 (about 1/2 cup)
Lemon juice 2 tbsp
Finely chopped parsley 1/2 cup
Chopped fresh mint 2 tbsp
Salt 1 tsp
Pepper 1/2 tsp
Ground all spice 1/8 tsp
In a medium saucepan pour 2 cups of water, bring to a boil and add the bulgur and stir.
Remove from heat, cover and let stand for 20 minutes.