Traditional Cypriot Grain Salad (Pourgouri)

Instructions

1. 1

   Bring the broth to a boil in a medium saucepan. Add the bulgur wheat, stir once, then cover and remove from heat. Let it stand for 15 minutes until the liquid is absorbed.

2. 2

   Fluff the bulgur with a fork and transfer to a large mixing bowl. Allow it to cool to room temperature.

3. 3

   While the bulgur cools, prepare the vegetables. Dice the tomatoes and cucumber into small, uniform pieces. Finely chop the red onion, parsley, and mint.

4. 4

   Add the diced tomatoes, cucumber, and red onion to the cooled bulgur. Mix gently to combine.

5. 5

   Add the chopped parsley and mint, distributing evenly throughout the salad.

6. 6

   In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.

7. 7

   Pour the dressing over the salad and toss thoroughly to coat all ingredients.

8. 8

   Let the salad rest for at least 30 minutes in the refrigerator to allow the flavors to meld.

9. 9

   Before serving, taste and adjust seasoning if needed. Garnish with pomegranate seeds and crumbled feta if desired.

10. 10

    Serve chilled or at room temperature as a refreshing side dish or light meal.