Dinner Feb 25, 2024
Note: Since parsley always comes in huge bunches, this is a great way to use it up when you only need like a tablespoon for a different recipe.
Fun (to me) fact I learned from making this recipe: bulgur wheat is made from parboiled and cracked hard wheat berries, the same grain that I've been cooking for the last few months.
I already had coarse bulgur wheat, so I just used it and just let it absorb for ~2 hours
Ingredients:
¼ cup Fine Bulgur Wheat
1 Lemon
⅓ cup Extra Virgin Olive Oil
3 cups finely chopped Parsley, with tender stems
¼ cup fresh Mint Leaves, stems removed
1 pint cherry tomatoes
Kosher Salt
freshly ground Black Pepper
Directions:
Zest the lemon and juice it
Whisk the olive oil, lemon zest, lemon juice, salt, and pepper in a large bowl until well combined. Stir in the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.
Meanwhile, finely chop the parsley and mint and quarter the tomatoes
When the bulgur is plump, and the lemon-olive oil mixture is mostly absorbed, stir in the parsley, tomatoes, and mint until well combined. Serve at room temperature or chilled from the fridge.
Chimichurri sauce served over roasted chicken thigh with tabbouleh salad, and purple sweet potatoes and onions cooked with the chicken.
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