I like to make a large amount of some sort of delicious dish every Sunday and then take it to work for lunches throughout the week for days when I don’t have lunch plans.  This week’s lunch dish is a salad made with bulgur wheat and assorted veggies.  (I may stuff this in a pita for a more handy meal.) I’ve done this recipe with cous cous a number of times and in as many different ways, but this variation with the bulgur wheat may be my favorite yet.

Step 1: Cook the Bulgur

Boil 5 cups of water. Put 2 cups of bulgur wheat in a heatproof bowl, and pour the boiling water over it.  Stir and let stand until the bulgur is soft and chewy but not crunchy.  If there is any remaining water, drain the bulgur in a collander.  Once drained, transfer to a large bowl.

Step 2:  Prepare the Veggies

This recipe could contain whatever veggies are in season or that look good on a particular day. I like to cut them into medium bitesized pieces – too small and they get lost in the mix.  For this recipe I used:

2 avocados, half slided and half smooshed
2 medium cucumbers
5 roma tomatoes
1 can of artichoke hearts, diced

Just cut to the size you like and mix in with the bulgur.

Step 3: Season

You could eat the salad as it is now, but it moves form a plan salad to a fantastic dish with a little seasoning.  To add the extra flavor, I added about 1 cup of crumbled feta cheese, the juice of 2 limes, and some olive oil.  Balsamic vinegar is also a nice adition.  Mix up the liquids together before adding to the salad for even coating.

Enjoy!