Zucchini and bulgur salad with fresh parsley and dill
from Farmer John's Cookbook by John Peterson
1 1/4 cups water
1 cup bulgur
2 medium or 4 small zucchini or summer squash (mix and match), finely diced
1 bell pepper, finely diced
1/2 red onion or 2 green onions, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tbsp olive oil
2 tbsp lime juice (~1 lime's worth)
freshly grated parmesan cheese
1. Boil water, add bulgur, leave it on for a minute, then remove from heat and let it sit and absorb the water.
2. Fluff it in a big bowl, add zucchini/squash, bell pepper, onion, and toss.
3. Mix dill, parsley, olive oil, lime juice; pour over salad and toss.
Dan's note: You need a lot more dressing. Like double or triple that amount I think.