Bring the water to a boil in a medium saucepan over high heat. Add the bulgur, reduce the heat to medium-low, cover and simmer 12 minutes or until most of the water has been absorbed.
Meanwhile, combine the remaining ingredients, except the cheese in a large bowl.
Drain the bulgur in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid and add to the cucumber mixture. Stir until well blended. Add the cheese and stir until just blended. Let stand 10 minutes to absorb flavours.
Tips
It's important to use a fine mesh sieve. Otherwise the bulgur will slip through the larger holes of the colander or strainer.
Reprinted with permission from the Pure Prairie Eating Plan.
Bring the water to a boil in a medium saucepan over high heat. Add the bulgur, reduce the heat to medium-low, cover and simmer 12 minutes or until most of the water has been absorbed.
2
Meanwhile, combine the remaining ingredients, except the cheese in a large bowl.
3
Drain the bulgur in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid and add to the cucumber mixture. Stir until well blended. Add the cheese and stir until just blended. Let stand 10 minutes to absorb flavours.
4
It's important to use a fine mesh sieve. Otherwise the bulgur will slip through the larger holes of the colander or strainer.
5
Reprinted with permission from the Pure Prairie Eating Plan.
