Try this recipe as a vegan sandwich by stuffing it into pita bread or wrapping in tortillas with additional baby arugula or lettuce leaves.
Recipe courtesy of Beverly Lynn Bennett.
4 to 6
1 1/2 cups boiling filtered water
1 1/2 cups bulgur
Zest of 1 medium lemon (about 2 tablespoons)
Juice of 1 medium lemon (3 to 4 tablespoons)
1 tablespoon minced garlic
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups baby arugula or other baby greens
1 cup snap peas or shelled peas
1/2 cup diced red or orange bell peppers
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onions
1/4 cup chopped fresh dill weed or parsley
1 tablespoon olive oil
1. Place the water, bulgur, lemon zest, lemon juice, garlic, salt, and pepper in a large bowl. Stir until evenly combined, cover, and set aside for 25 to 30 minutes or until all of the liquid is absorbed and the bulgur is tender.
2. Fluff the bulgur with a fork to loosen the grains. Stir in all of the remaining ingredients. Serve hot, cold, or at room temperature.
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