Place the bulgur in a large bowl and soak in the hot water until the water is absorbed, (about 30 minutes). When it's ready, drain any excess water.
Mix the dressing ingredients together. Set aside.
Chop the vegetables and add to the prepared bulgur.
Add dressing to salad and stir. Refrigerate for 2-3 hours and serve chilled.
Refrigerate leftovers within 2 hours.
Top with plain yogurt.
Add other chopped veggies including red or green peppers, garbanzo beans (chickpeas), grated carrots, or summer squash.
Freeze extra lemon juice to use later.
Serve as a side dish or serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.