Oil-cured black olives can also be added to this salad just before serving, if you like.
225 g / 8 oz bulgar wheat
300 ml / ½ pt boiling water
4 tbsp olive oil
3 tbsp lemon juice
2 tbsp chopped fresh mint
3 tbsp chopped fresh coriander
1 red pepper, grilled, peeled and sliced
1 bunch of plump spring onions, chopped
2 garlic cloves, chopped
½ cucumber, coarsely chopped
115 g / 4 oz feta cheese, crumbled
lime wedges, to serve
Place the bulgar wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
In a mixing bowl, whisk together the oil, lemon juice and seasoning. Pour oil mixture over the bulgar wheat, add the herbs and mix well. Then mix in the remaining ingredients. Cover and chill until required. Serve garnished with lime wedges.
Serves 4 - 6.
area : North Africa
course : salad
source : North African Cooking : Exotic Delights from Morocco, Tunisia, Algeria and Egypt / Hilaire Walden