Bulgur Salad with Minted Yogurt Dressing

  • 3/4 cup #2 medium bulgur
  • Black pepper
  • 1 1/2 cups water
  • 1/8 tsp. cayenne pepper
  • 3/4 cup plain low-fat yogurt
  • 1 large large zucchini (diced)
  • 6 tbsp. minced Italian parsley
  • 1/2 lb. mushrooms (cleaned, trimmed, finely diced)
  • 6 tbsp. minced fresh basil
  • 1 large celery (diced)
  • 4 tbsp. minced fresh mint
  • 1/2 large large red bell pepper (diced)
  • 2 tbsp. fresh lemon juice
  • 2 medium green onions (minced)
  • 2 tbsp. olive oil
  • 2 tbsp. lightly toasted pine nuts
  • 1 medium clove garlic (peeled and pressed)
  1. In a medium saucepan, combine the bulgur and water. Bring to a boil, cover, reduce heat to medium, and steam for 10 minutes. Remove the lid; stir and let sit for 10 minutes. Stir together yogurt, parsley, basil, mint, lemon juice, olive oil, garlic, black pepper and cayenne. Set aside. In a large bowl, combine the bulgur with the zucchini, mushrooms, celery, red pepper, green onions, and dressing. Refrigerate until ready. Garnish with the pine nuts and serve.