Soy & Ginger Bulgur Salad

Ingredients

• 1.5 cup bulgur - برغل‎‎
• 3 cup boiling water - ماء ساخن
• 1 cup peas - بسلة
• 1 cup green beans (trimmed and chopped) - فاصوليا خضراء
• 2 medium carrots - جزر
• 1/2 bunch coriander (finely chopped) - كزبرة
• 1/3 cup almonds (raw) - لوز
• DRESSING:
• 1/4 cup extra virgin olive oil - زيت الزيتون بكر
• 4 tablespoon light soy sauce - صوص الصويا الخفيف
• 1 large lime (juiced) - ليمون بلدي
• 1 tablespoon fresh ginger (grated) - جنزبيل
• 2 tablespoon sesame oil - زيت السمسم
• 1.5 tablespoon honey - عسل

Step by step

1. Place bulgur in a medium bowl and cover it with the boiling water. Cover the bowl and set aside for 20-30 minutes until bulgur is soft and cooked-through.
2. Meanwhile, prepare the veggies. Boil green beans for about 4 minutes or until soft yet still crisp. Drain and rinse with cold water. Set aside.
3. Cook the frozen peas in boiling water for 3 minutes, drain and rinse with cold water. Set aside.
4. Thinly slice the carrots then chop them into small cubes. Chop coriander leaves discarding stems.
5. Add dressing ingredients to a small jar or bowl, and mix.
6. When the bulgur is tender, drain any extra water and place it in a salad bowl. Add veggies, almonds and dressing. Mix gently until well-combined. For best results, cover and refrigerate before serving.