Ingredients
- 1 ½ cups water
- 1 ½ cups dry bulgur wheat
- 2 cups grape tomatoes, halved
- 1 cup scallions, chopped
- 1 cup parsley, chopped
- 1 cup Stonewall Kitchen Lemon and Avocado Oil Vinaigrette
- ½ teaspoon salt
Directions
- Bring water to a boil either on the stove or in the microwave. Place dry bulgur in a medium bowl and carefully cover with the boiling water. Cover the bowl and let sit until all of the water has been absorbed and the bulgur has cooled to room temperature.
- Once water has absorbed, fluff the bulgur gently with a fork. Add in grape tomatoes, scallions, parsley, vinaigrette and salt and toss until well combined. Add additional dressing, salt and pepper to taste if needed.
- Serve at room temperature with pita chips or as a side dish.