Gingered Bulgur Salad with Grapes
Gourmet, June 1998
Gingered Bulgur Salad with Grapes
Gourmet, June 1998
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1/2 cup bulgur (tabbouleh) 3/4 teaspoon salt 2/3 cup boiling hot water 1/2 cup seedless green grapes 1/3 cup packed fresh cilantro leaves 1 garlic clove 1 teaspoon grated peeled fresh gingerroot 2 tablespoons fresh lemon juice 2 tablespoons olive oil Directions: In a bowl, stir together bulgur and salt. Stir in boiling water and let stand, covered, 30 minutes. While bulgur is standing, slice grapes and chop cilantro. Mince garlic. In a small bowl, combine grapes, cilantro, garlic, gingerroot, lemon juice, and oil. Fluff bulgur with a fork and stir in the grape mixture. Serves 2.
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