Bulgur and Mint Salad

Name: Bulgur and Mint Salad
Ingredients: 1 1/2 cups bulgur wheat; 1 1/2 cups lightly packed mint leaves; 1 1/2 cups lightly packed parsley; 1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about 3/4 cup); 6 scallions, cleaned and minced (about 3/4 cup); 4 cloves garlic, peeled, crushed and minced (about 1 tablespoon); 1 1/2 teaspoons salt; 1 1/2 teaspoons Tabasco sauce; 13 cup lemon juice; 13 cup corn oil

10 ingredients

8 steps

Ingredients

1 1/2 cups bulgur wheat
1 1/2 cups lightly packed mint leaves
1 1/2 cups lightly packed parsley
1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about 3/4 cup)
6 scallions, cleaned and minced (about 3/4 cup)
4 cloves garlic, peeled, crushed and minced (about 1 tablespoon)
1 1/2 teaspoons salt
1 1/2 teaspoons Tabasco sauce
13 cup lemon juice
13 cup corn oil

Directions

1

Place the bulgur in a saucepan and cover it with 4 cups of cool tap water.
2

Soak for at least 3 to 4 hours (or overnight, if desired).
3

Meanwhile, coarsely chop the mint and parsley together.
4

(There should be 1 1/2 cups total.)
5

Drain the bulgur in a sieve for 10 to 20 minutes.
6

Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil.
7

Mix well.
8

Serve at room temperature.