Categories: Salad

Ingredients

• Juice from 2 large lemons, divided use
• 1 1/2 cups quick-cooking bulgur, rinsed
• 1 1/2 cups hot water
• Salt
• 1/4 cup extra-virgin olive oil
• 1/2 tsp. cumin
• 1/8 tsp. ground red pepper (cayenne)
• Ground black pepper
• 6 oz. red grapes, quartered and seeded if
• needed
• 2 oz. crumbled feta cheese
• 2 green onions, thinly sliced
• 1/4 cup minced fresh mint

Directions

1. Reserve about 1 1/2 Tbsp. of the lemon juice.
2. Combine the bulgur, water, remaining lemon juice and 1/4 teaspoon salt in a bowl. let stand until the bulgur is softened, about 1 hour.
3. In a large bowl, whisk together the oil, reserved lemon juice, cumin, cayenne and 1/4 teaspoon salt and generous grind of back pepper. Add the soaked bulgur, grapes, feta, green onions and mint; toss gently to combine. Serve chilled or at room temperature.

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