by Marianna Gol

10 servings


  • 1 cup fine (No. 1) bulgur
  • 1 1/3 cups fresh lemon juice (about 5 lemons)
  • 2 bunches green onions, trimmed and finely chopped
  • 3 cups chopped parsley leaves (about 2 bunches)
  • 1 cup chopped mint
  • 1 cup chopped coriander
  • 3 lg. ripe tomatoes, cored and chopped
  • 1/3 cup extra-virgin olive oil
  • black pepper
  • salt


  1. Put bulgur into a large glass or ceramic bowl, then stir in 1 cup of the lemon juice and 2 cups water. Cover bowl and set aside, at room temperature, until most of the liquid has been absorbed and bulgur is tender (about 2 hours).
  2. Drain bulgur in a sieve, gently pressing kernels to remove excess liquid. Transfer to a large, clean glass or ceramic bowl and add green onions, parsley, mint, coriander, tomatoes, olive oil, and the remaining 1/3 cup lemon juice. Season to taste with salt and toss well.

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