bunch parsley, washed and spun dry
sprigs fresh mint, leaves only
fresh lemon juice
Salt to taste
Pinch ground cumin
1. In a saucepan, bring 2 1/4 cups of water to a boil and add the bulgur. Bring the liquid back to a boil then cover the pot, turn off the heat and let sit for 25 minutes.
2. In a food processor, pulse the parsley, scallions and mint until minced. Transfer to a bowl. Pulse the tomatoes until very roughly chopped (about 3 pulses), then transfer to the bowl using a slotted spoon, leaving behind excess liquid.
3. Add the cooked bulgur to the bowl and toss with the remaining ingredients. Serve at room temperature or chilled.
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