Bulgur Wheat Salad With Garlic Yogurt

• 1 tablespoon vegetable oil
• 1 13/16 cups bulgur wheat
• 1 1/4 cups vegetable stock
• 1 15/16 cups cucumber diced
• 1 red pepper deseeded and diced
• 3 spring onions large, trimmed and shredded
• 3 tablespoons flat-leaf parsley fresh chopped, plus sprig to garnish
• 5 tablespoons white wine vinegar
• 4 tablespoons olive oil
• 1 garlic clove small, peeled and crushed
• 1 cup greek yogurt thick
• 1/4 teaspoon 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, onions, flatleaf parsley, white wine vinegar, olive oil, garlic, greek yogurt, ground cinnamon

Taken from www.yummly.com/recipe/Bulgur-Wheat-Salad-with-Garlic-Yogurt-1411824 (may not work)