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1
Bring the water and salt to a boil in a saucepan, pour in the bulgur, and cover.
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2
Remove from the heat and let stand for 20 minutes, or until most of the liquid has been absorbed and the bulgur is fluffy and tender.
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3
Drain in a sieve and refrigerate until ready to use.
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4
Coarsely chop the parsley.
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5
Peel the cucumber and cut into 1/2-inch cubes.
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6
Cut the tomatoes in half, scrape the seeds out of the tomato with a small tool or your finger, and cut into 1/2-inch pieces.
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7
Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.
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8
Peel and finely chop the garlic or pass it through a garlic press, place it in a small bowl with the lemon juice and olive oil, and beat well with a fork.
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9
Season with salt and pepper.
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10
Place the bulgur in a large bowl.
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11
Add the parsley, cucumber, tomatoes, green onions, mint, and vinaigrette and stir well, then taste and season with salt and pepper if the salad needs it.
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12
Chill before serving.
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13
Bulgur is wheat that has been cracked, but it is not cracked wheat.
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14
Confused?
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15
Well, youre not alone.
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16
When wheat berries are cooked, dried, and then cracked with most of the hull removed, they are called bulgur.
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17
When wheat berries have been cracked without being cooked or hulled, they are called cracked wheat.
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18
Fortunately for us, the hull/no hull decision is easy because true cracked wheat is difficult to find in the United States.
