Lemon Bulgur with Fresh Herbs

Tender wheat grains that pop in the mouth, awakened by the sharp acidity of yellow lemon. The scent of mint and parsley provides an immediate freshness that balances the richness of the olive oil.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 344
• Protein: 7 g
• Carbs: 38 g
• Fat: 16 g

Ingredients

• 200 g Bulgur wheat ( raw )
• 400 ml Mineral water ( for cooking )
• 2 piece Citrus limon (L.) Burm. f. ( juiced and zested )
• 4 tbsp Extra virgin olive oil ( raw )
• 1 piece Red onion ( finely diced )
• 30 g Flat-leaf parsley ( chopped )
• 15 g Mint fresh ( chiffonade )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Vegetable broth ( ready to use )

Instructions

1. Cooking the bulgur

   Pour the bulgur into a saucepan with the vegetable broth and a pinch of salt. Bring to a boil, then reduce the heat to minimum. Cover and let swell until all the liquid is absorbed. The grain should be tender but still have a slight bite.

2. Preparing the aromatics

   Finely chop the red onion and coarsely chop the flat-leaf parsley and mint. Zest one lemon to collect the yellow peel, then squeeze both lemons to get the juice.

3. Seasoning and mixing

   In a bowl, mix the still-warm bulgur with olive oil, lemon juice, and zest. The grain will soak up the flavors as it cools. Add the onion, herbs, sea salt, and black pepper. Mix with a fork to fluff it up.

Chef's tips

• Do not rinse the bulgur after cooking; you would lose the starch that helps the dressing coat the grain.
• Mix the lemon while the wheat is still warm so it absorbs the acidity to the core.

Storage

Keeps for 48 hours in the refrigerator. Take it out 15 minutes before serving so the olive oil regains its fluidity.