Lemon Parsley Bulgur

Ingredients

• 1/2 cup dry bulgur
• 1 tbsp chopped parsley
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt

Instructions

1. Bring 1 cup of water to a boil in a small saucepan. Add a pinch of salt.
2. Stir in the bulgur, reduce the heat to low, and cover. Cook for 10 to 12 minutes until the water is absorbed and the grains are tender but still have a slight chew.
3. Remove from heat and let it sit covered for 5 minutes — this steaming step ensures fluffy, separated grains.
4. Fluff the bulgur with a fork, then stir in the olive oil and lemon juice.
5. Fold in the chopped fresh parsley, taste for seasoning, and add more salt or lemon if needed. Serve warm or at room temperature.

Tips

• Fine-grain bulgur cooks even faster — just pour boiling water over it, cover, and let it sit for 10 minutes.
• This makes an excellent meal-prep base; it stores in the fridge for up to 4 days and tastes great cold.
• Add diced cucumber, tomatoes, and a squeeze of extra lemon to turn this into a quick tabbouleh-style salad.
• Stir in toasted pine nuts or slivered almonds for added crunch and richness.