1 cup bulghur wheat
1 1/2 cups water
1-2 cloves garlic, smashed or put through a press
Juice of 1 lemon or a big lime
1/4 cup olive oil
1 teaspoon salt
1 bunch flat leaf parsley, chopped
1 basket cherry or grape tomatoes
Freshly ground black pepper
Measure the bulghur and water into a saucepan. Bring to a boil, then cover, turn off the heat, and let stand till the water is absorbed. Add garlic, lemon juice, oil and salt, and re-cover the pot and just stick it in the fridge overnight. Right before you want to eat, stir in the parsley, cut the tomatoes in half and add them, season with pepper and more salt if needed, and enjoy. Variations include adding diced cucumber, garbanzo beans, other oils, toasted nuts or seeds – your choice!
Posted from my iPhone – at least partly!
And another variant – Persian-inspired wheat salad. Omit the garlic. Add 1/2 cup currants and a teaspoon of cinnamon along with the lemon juice, oil and salt. When you get the salad out to eat the next day, add 1/2 cup toasted and chopped pistachios, and serve the salad on top of microgreens (that could in turn be dressed with some vinaigrette).