Bring the broth, ½ tsp (2 mL) of the salt and the pepper to a boil. Put the bulgur in a large heatproof bowl. Stir in the hot broth. Cover and let stand 1 hr.
Step 2
Meanwhile, combine the diced cucumber and tomatoes in a bowl. Stir in remaining ½ tsp (2 mL) salt. Let tomato mixture stand until the bulgur finishes soaking. Drain off and discard the liquid from the tomato mixture. Mix cucumber and tomatoes into the bulgur, along with the parsley, green onion, mint, olive oil, lemon zest and juice and garlic. Cover and chill at least 2 hr.
Step 3
Stir and bring to room temperature. Adjust seasonings if required before serving.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy