• 2 1/4 c. water
  • 1 c. bulgur wheat
  • 2 tomatoes, seeded, finely diced
  • 1 cucumber, peeled, seeded and finely diced
  • 2 green onions, slivered
  • 3/4 c. coarsely chopped fresh cilantro
  • 2 cloves garlic, minced
  • juice of 2 lemons
  • 2 Tbsp. olive oil
  • 1 tsp. ground cumin
  • 1 1/2 tsp. sea salt
  • 1/4 tsp. red pepper


  1. Bring water and bulgur wheat to a boil. Remove from heat, cover and let stand for about an hour, or until water is absorbed.
  2. Drain if necessary. Stir in remaining ingredients. Cover and marinate in refrigerator for 2 hours or overnight.
Browse Cook(s): Mark Anthony
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.