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Summer Bulgur Salad

The Martha Stewart website is always a good resource when you are exploring a new ingredient. Martha was one of the first to revisit abandoned varieties of regional ingredients and bring them back to the mainstream conversation.
I use this recipe as a suggestion - it is very forgiving, and good with simple chopped cucumber, tomato, and red onion, diced fresh apple and/or celery in place of the pomegranate seeds, no raisins or fruit at all, with or without the parsley and mint, use what you have. It's a summer kitchen workhorse, and a quick. cool meal on a steamy summer day.
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Ingredients Method

Ingredients
  

  • 1 cup bulgur Bob's Red Mill will be fresher and higher quality
  • 1 cup boiling water
  • 1 tsp kosher salt
  • 4 scallions sliced on the bias
  • 1/2 cup parsley leaves chopped
  • 1/2 cup mint leaves chopped
  • 1/3 cup golden raisins
  • 1 cup pomegranate seeds
  • 2 TBS fresh lemon juice
  • 2 TBS extra virgin olive oil
  • freshly ground black pepper

Method
 

  1. In a medium bowl, combine bulgur and salt. Top with boiling water, cover with a plate until absorbed, about 30 minutes.
  2. Toss in remaining ingredients, season to taste with salt and pepper.