Ingredients
- 1 c. fine bulgur
- Boiling water
- 6 scallions, trimmed of root and tougher green ends, finely sliced
- 6 ripe plums, halved, pitted and coarsely chopped
- 1 fresno chile (or other hot red chile), seeded and finely chopped
- 8 mint sprigs, coarsely chopped
- 8 Italian parsley sprigs, coarsely chopped
- Juice of 1 lemon
- 2 T. olive oil, plus more for drizzling
- 1/8 t. Kosher salt
- Freshly ground black pepper
Tip: Screenshot this list for easy reference while shopping
Instructions
- Place bulgur in a bowl. Add boiling water until the bulgur is just covered, then set aside for 15 minutes.
- To a large bowl, add scallions, ripe plums, fresno chile, mint, parsley, lemon juice and 2 tablespoons olive oil. Season with a generous pinch of salt and several turns of black pepper.
- Fluff bulgar up with a fork. If you notice any water remaining at the bottom of the bowl, drain. Add bulgur to the bowl with the plum-herb mixture, crumbling up any large pieces. Gently toss to combine.