INGREDIENTS:
1 cup coarse bulgour
2 cups water, boiling
1 large red Bermuda onion, sliced into 1/4-inch slices and grilled
1 large red bell pepper, roasted, peeled, seeded an coarsely chooped.
3 tablespoons extra virgin Greek olive oil, divided
3 plum tomatoes, diced
1 cup finely chopped flatleaf parsley
2 tablespoons finely chopped mint
1/4 cup fresh lemon juice
Kosher salt and freshly ground pepper to taste
Place the bulgour in a large bowl and cover with boiling water, let stand
25 minutes. Brush the onion slices on both sides with the olive
oil and season with salt and pepper to taste. Grill on both sides until almost
cooked through, remove and coarsely chop. Place the bulgour in a large bowl,
add the remaining ingredients and mix to combine. Season with salt and pepper
to taste. Serve at room temperature.
Yield: 4 servings