• Place 1/2 cup Bulgur (cracked wheat) in a bowl with enough water to cover, about 1 cup.
  • Allow to stand 20 minutes, or until the water is completely absorbed and kernels are softened.
  • Mix together with 1 1/2 cups chopped Catalogno parsley, 1 cup chopped fresh mint, 2 coarsely chopped tomatoes, 3 chopped green scallions and juice from 2 lemons.
  • Blend in 1/2 cup olive oil and season with salt and freshly ground black pepper.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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