#bulgur

Munika and the father

Lol

tord and explosion.

That's right, this tasty and healthy bulgur salad with broccoli and fennel is great for a light lunch or as a side dish. The soft bulgur, crunchy broccoli, and slightly licorice-like taste of the fennel go well with the tangy lemon and olive oil dressing. For sure, everyone will enjoy this simple but tasty salad.

Ingredients: 1 cup bulgur. 2 cups water. 1 broccoli head, cut into florets. 1 fennel bulb, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a saucepan, bring 2 cups of water to a boil. Add the bulgur, cover, and remove from heat. Let it sit for 15-20 minutes until the water is absorbed and bulgur is tender. While the bulgur is cooking, blanch the broccoli florets in boiling water for 2-3 minutes until they are bright green and slightly tender. Drain and rinse with cold water to stop the cooking process. In a large bowl, combine the cooked bulgur, blanched broccoli, sliced fennel, chopped parsley, and mint leaves. In a small bowl, whisk together the olive oil and lemon juice to make the dressing. Season with salt and pepper to taste. Pour the dressing over the salad and toss to coat all the ingredients evenly. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve the bulgur salad with broccoli and fennel chilled, garnished with additional mint leaves if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes