3. Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the roasted vegetables, lemon juice, cucumber and the remaining 2 tablespoons of olive oil. Season with salt, black pepper and ...

Remove from the heat before the tomatoes break down too much. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together.

In a medium saucepan of boiling water, cook the bulgur until tender, about 15 minutes. Drain very well and transfer to a large bowl. Add the tomatoes, parsley and lemon juice. Meanwhile ...

Lucy Selvaggio-diaz Bulgur Salad With Lemon-cumin Dressing ... The salad is refreshing filled with crisp, cool cucumber, ...

Put the tomatoes and pepper in a small roasting tin, spray with a little oil, season with black pepper and bake for 15 minutes. Meanwhile, cook the bulgur wheat in a small pan of boiling water for ...