Bulgur Wheat Salad With Garlic Yogurt

• 1 tbsp vegetable oil
• 250 g bulgur wheat
• 250-300 ml vegetable stock
• 200 g cucumber, diced
• 1 None red pepper, deseeded and diced
• 3 None large spring onions, trimmed and shredded
• 3 tbsp fresh chopped flat leaf parsley, plus sprig to garnish
• 4-5 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 None small garlic clove, peeled and crushed
• 250 g thick Greek yogurt
• 1/4 tsp ground cinnamon

1. Heat the vegetable oil in a saucepan and fry the onions for 1-2 mins, then add the bulgur and fry for 2 mins. Add the stock, cover and simmer for 20-25 mins or until the bulgur is tender and all the liquid has been absorbed. Transfer to a bowl and leave to cool completely.
2. Stir the cucumber, peppers, scallions and nearly all the parsley into the bulgur. Add the vinegar and olive oil, mix well and season to taste.
3. For the garlic yogurt, combine the garlic, yogurt and cinnamon and season to taste. Sprinkle with the remaining parsley. Garnish the salad with the parsley sprig and serve with the garlic yogurt.

vegetable oil, bulgur wheat, vegetable stock, cucumber, red pepper, spring onions, flat leaf parsley, white wine vinegar, olive oil, garlic, yogurt, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/17229 (may not work)