While bulgur is often cooked on the stovetop, this version lets the grain slowly rehydrate in the refrigerator, saving the mess of cleaning a pot. Add strips of grilled chicken to make this a higher protein dish.
Prep Time: 30 minutes
Total Time: 30 minutes
1 1⁄2 cups medium grain bulgur wheat
1 1⁄2 cups chopped assorted bell pepper (red, yellow, orange)
1⁄3 cup finely chopped red onion
1 cup tomato juice
1 cup water
1⁄3 cup extra-virgin olive oil
1⁄3 cup freshly squeezed lemon juice
2 teaspoons dried oregano
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 1⁄2 cups chopped cucumber
6 ounces crumbled feta cheese
1⁄4 cup pitted Kalamata olives, chopped
1⁄2 chopped fresh parsley
Combine first 10 ingredients (bulgur through black pepper) in a large bowl. Cover and refrigerate for at least 4 hours or overnight.
Uncover bulgur mixture just before serving and stir in cucumber, feta cheese, olives and parsley. Serve on plates or in bowls with a lemon wedge for squeezing.