- Total Time
uncooked bulgur1 cup(s)
water1 ½ cup(s), boiling
cooked turkey breast without skin¾ pound(s), diced
English cucumber(s)1 medium, cut into 1/2-inch dice
grape tomatoes2 cup(s), (1 pint), halved
uncooked scallion(s)1 cup(s), thinly sliced (about 1 bunch)
fresh parsley1 cup(s), flat-leaf chopped (about 1 bunch)
fresh mint leaves½ cup(s), chopped
fresh lemon juice⅓ cup(s)
extra virgin olive oil1 Tbsp
table salt1 tsp
black pepper¼ tsp
- Put bulgur in medium bowl and pour boiling water over. Cover bowl with piece of plastic wrap; let bulgur stand until liquid is absorbed and bulgur is tender, about 15 minutes. Transfer bulgur to sieve and set over same bowl; with back of wooden spoon, press out excess water and discard.
- Transfer bulgur to serving bowl. Add turkey, cucumber, tomatoes, scallions, parsley, and mint; toss until mixed.
- To make dressing, combine lemon juice, oil, salt, and pepper in small jar with tight fitting lid; shake until blended well. Drizzle dressing over bulgur mixture and toss until coated evenly.
- Per serving: about 1 2/3 cups