Ingredients
1 cup dry bulgar
1 cup chicken stock ( can be canned)
1/2 cup coriander
1 cup thawed frozen or fresh corn
1/4 cup scallions
1 cup diced cucumbers
2 T fresh mint
1/4 cup fresh parsley
optional 1 fresh jalapeno pepper minced
2 cups diced tomatoes
2 cloves garlic minced
2 T olive oil
3 T lime juice (lemon juice also can be used)
Preparation
Using a one quart saucepan over high heat heat the chicken stock to a boil then stir in the bulgur. Remove from heat, cover and let stand for 15 minutes or until all stock has been absorbed. Transfer to a larger bowl and fluff with a fork.
Add the coriander,corn,scallions, diced cucumbers, fresh mint, fresh parsley,and optional jalapeno perrper and tomatoes and again toss lightly.
I a small bowl, whisk together the lime (or lemon) juice, garlic and oil then pour over the bulgur misture and lightly toss.
ENJOY!!!!
