Dietitian's tip: Wrap this traditional Middle Eastern salad in lettuce, tuck it in a pita pocket, or serve it as a side dish. This version has more vegetables than grain.
In a small saucepan, bring the vegetable stock to a boil. Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
Add all the remaining ingredients and toss gently just until the ingredients are evenly distributed. Cover and refrigerate for 2 hours to allow the flavors to blend. Serve chilled.
Nutritional Analysis (per serving)
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2011-04-15
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