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1 lb. dry bulgur
1 tablespoon olive oil
1 small onion, diced
2 red peppers, diced
2 zucchinis, diced
1 tablespoon curry powder
lemon juice
Add bulgur to 2 liters of boiling water. Turn off heat, cover, and let sit for 15 minutes or until bulgar is tender. Drain remaining water. Let cool.
Saute onions, peppers, and squash with olive oil until cooked thoroughly.
Mix sauteed vegetables with cooked bulgur.
Add about a teaspoon of lemon juice and a tablespoon of curry powder to bulgur mixture. Stir to combine. Add more lemon juice to taste.
Salad can be served cold or warm.
