The traditional Lebanese herb and grain salad gets a spicy kick from thinly sliced chiles and a punch of color from tons of shredded carrots. It’s a hot and cool way to get all your nutrients.
|1/2 cup dried bulgur wheat||1 1/2 packed cups cups parsley, leaves and small stems only|
|6 medium carrots||1/4 cup fresh lemon juice|
|1 medium cucumber||3 tablespoons olive oil|
|2 large scallions||1 teaspoon kosher salt|
|2 habanero, Thai, finger, Serrano, or other chiles of your choice. minced||2 tablespoons minced mint|
In a medium stockpot, bring 1 cup water to a boil and add the bulgur. Simmer, stirring occasionally, until the bulgur is fluffy and tender, about 15 minutes.
While the bulgur cooks, peel the carrots and shred with the grating disc of a food processor or the coarse side of a box grater. Peel and dice the cucumber, and finely chop the scallions and chiles. Mince the parsley.
Stir the bulgur together with the chopped vegetables, chiles, parsley, lemon juice, olive oil, and kosher salt in a large bowl.
Refrigerate overnight if possible to meld the flavors. Immediately before serving, stir in the mint.
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