Bulgur Salad with Peanuts

Name: Bulgur Salad with Peanuts
Yield: Makes: 4 servings
Ingredients: 3 firm bean curd cakes, about 4 ounces each; 4 ripe tomatoes, quartered, or 2 large bell peppers, preferably red, sliced (optional); 1 cup bulgur wheat or 1 box (5¼ ounces) Near East tabouleh (reserve the seasoning packet for another use); 1 bell pepper, preferably red; 1 cup hot water; ¼ cup lemon or lime juice; ⅓ cup unsalted peanuts; ⅓ cup (tightly packed) fresh cilantro or parsley leaves; ¼ cup vegetable oil; Salt and freshly ground black pepper

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Peanuts give this tangy salad an Indonesian cachet. If, because of health concerns, you must omit the nuts, then do so, even though the salad will lose some of its appeal. It keeps wonderfully well covered in the refrigerator for 2 to 3 days.

Ingredients

1 cup bulgur wheat or 1 box (5¼ ounces) Near East tabouleh (reserve the seasoning packet for another use)<

Vegetarian

Method

Combine the bulgur wheat with the hot water in a large serving bowl and let sit until the bulgur has softened and absorbed the water, 30 minutes at least. Drain the bulgur in a sieve and squeeze out any excess water by pressing down on the grain with your hand.
Meanwhile core, seed, and cut the bell pepper into large pieces. In a food processor or blender, process