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Bulgur Salad with Fennel

  • 1 cup bulgur wheat
  • 2 fennel bulbs, finely sliced
  • 1 celery stalk, finely sliced
  • 1/4 red pepper, finely sliced
  • 2 tablespoons olive oil
  • Finely grated rind and juice of 2 lemons
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • Seeds from one fresh pomegranate
  • Salt and fresh ground pepper

Place bulgur wheat in bowl and pour enough cold water over it to cover. Let it soak for about 30 minutes. Drain wheat through a sieve. Lightly steam the fennel bulbs and pepper and allow to cool. Mix all ingredients in a bowl. Let it stand for 30 minutes before serving.

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