Depending on what grains you have on hand, try substituting tri-coloured couscous or quinoa instead of bulgur. Saves time and provides a bit of variety.

Recipe by Lisa Koo




1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup vegetable oil
3 tsp salt
1/4 cup lemon juice (juice of 1 lemon)
1 English cucumber, seeded, medium dice (approx. 2 cups)
2 pints cherry tomatoes, cut in half (approx. 2 cups)
1 bunch curly parsley (approx. 1 cup)
1 bunch mint (approx. 1/2 cup)
6 scallions, green and white parts


  • Combine bulgur, water, lemon juice and 1 1/2 tsp salt in a bowl.
  • Let sit at room temperature for 1 hour.
  • Add the cucumber, tomato, parsley, mint, scallions and remaining 1 1/2 tsp salt. Mix well.
  • Let sit for at least 2 hours before serving to allow flavours to combine.