We had this bulgur salad tonight with a small steak. It’s a tabbouleh, heavy on the parsley, but with better texture than a couscous version.
Bulgur, lentil, and walnut salad
Cover 1/2 c French green lentils (I used some unlabeled whole Indian dal) with water, add a bay leaf and some salt and pepper. Bring to a boil, lower heat to a simmer, and cook until lentils are tender.
Cover 3/4 c bulgur with water, bring to boil, lower heat, cover and simmer until bulgur is cooked.
Whisk together dressing:
5 scallions, thinly sliced
1 clove garlic, minced
zest of 1 lemon
6 tb lemon juice
1/4 c walnut oil
1/4 c olive oil
1 ts paprika
Add lentils, bulgur, and a can of chickpeas to the dressing. Chop 2 c parsley and mix in salad with 2 tb dried mint. Add salt and pepper to taste.