1 large red onion, sliced into 1/4-inch slices

3 T. olive oil, divided

3 plum tomatoes, diced

1 C. finely chopped flatleaf parsley

2 T. finely chopped mint

1/4 C. fresh lemon juice

Salt and freshly ground pepper

 

Place the bulgur in a large bowl and cover with boiling water, let stand 15 minutes and drain. Brush the onion slices on both sides with the olive oil and season with salt and pepper to taste. Grill on both sides until almost cooked through, remove and coarsely chop. Place the bulgur in a large bowl, add the remaining ingredients and mix to combine. Season with salt and pepper to taste. Serve at room temperature.

 

Yields:

Calories:

Fat:

Fiber: