Here’s a video of Chloe preparing this recipe. 🙂
Ingredients
- 1 cup bulghur (also known as cracked wheat)
- 2 cups very hot water
- 1 bunch watercress, chopped (can use red lettuce + arugula)
- 2 tomatoes, cut in eighths (we recommend herilooms)
- 2 cups mung bean sprouts
- 6 scallions, chopped
- 1/2 cup olive oil (can replace with 1/2 cup dark toasted sesame oil + 1/2 cup brown rice vinegar)
- 1/3 cup lime juice (use less if using vinegar, but use both)
- 6 tsp fresh mint, chopped (or 2 tsp dried mint)
- 2 tsp salt (can replace with a few dashes of tamari at the end of assemblage)
- freshly ground black pepper, to taste
Instructions
Bring 2 cups of water to boil. While boiling, put cup of bulghur in separate pot. Chop greens, tomatoes, scallions, and mint. Pour boiling water on top of bulghur in pot, cover, and let simmer on low for about 15 – 20 minutes. When finished, combine bulghur with chopped veggies and herbs. Add mung bean spouts, oil, vinegar, lime juice, salt, pepper. Enjoy.