Bulgur Salat

The most important ingredient of bulgur salad is, at least in my opinion, loads of parsley.
This version contains loads of both parsley and mint, which together with cucumber, spring onions, chili, and olives work extraordinary well - either by itself, as a light lunch, or as a side dish for dinner.

Ingredients (4-6 persons)
2 dL Bulgur
2-4 tbs Lime juice

2-4 tbs Olive oil

Salt/pepper

1 Cucumber
4 Spring onions
1 Large handfull broad-leaved parsley
1 Handfull fresh mint
1 Red chili
150 g Black Olives

Directions
Prepare the bulgur as directed by the manufacturer. Adjust with lime juice, olive oil, salt, and pepper. Cool off. Remove the inner part of the cucumber. Finely chop cucumber, spring onions, parsley, mint, and chili. Add all the chopped parts, together with the olives, to the chilled bulgur - mix well.

Bulgursalat med Radisser & Dild

This bulgur version is ideal for fish dishes.

Ingredients (4 persons)

3 dL Bulgur

3 Tablespoons of Olive oil

1 Lime

10 Radishes 

1 Large handfull of broad-leaf parsley 

1 Large handfull of dill

3 Spring onions 

Salt/pepper

Directions

Cook the bulgur as directed by the manufacturer and add olive oil and freshly squeezed lime juice to the warm bulgur. Cool off. 

Slice up the radishes and finely chop the parsley, dill, and spring onions- add to the bulgur and season with salt and pepper. 

Try the deluxe Arabic version with a pepper seasoned tuna steak cooked on a very hot pan 1 1/2 minute on each side (season with salt at serving), lots of freshly squeezed lime or lemon juice, and hummus.

Bonus

"Parsley is rich in iron, strengthens the bladder, and increases mineral (potassium) reabsorption. Dill is said to have an anti-gas property and may be used to relieve digestive problems".