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Prep Time: 30 Minutes
Yields: 4–6 Servings

Edible herbs are a large part of the Middle Eastern diet. Add some exotic flair to your meal using this recipe as a side dish or salad.   

½ cup bulgur
¼ cup extra-virgin olive oil, divided
2 tbsps lemon juice, divided
½ tsp salt
1½ cups chopped parsley
½ cup chopped mint
¼ cup scallions
½ cup chopped cucumber
1½ cups chopped tomatoes, divided
salt to taste
mint leaves for garnish

In a medium sauce pot, bring 2 cups water to a boil.  Place bulgur in small bowl. Pour boiling water over bulgur, covering top by ½-inch. Set aside. Soak 20–30 minutes or until softened but still chewy. Drain bulgur, and place in large mixing bowl. Add 2 tablespoons olive oil, 1 tablespoon lemon juice and salt. Toss to coat grains. Add herbs, scallions, cucumber and ¾ cup tomatoes, tossing gently. Add remaining olive oil and lemon juice to mixture, tossing to coat well. Divide into equal portions and serve at room temperature. Garnish with remaining tomatoes and mint leaves.





















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