Greek Bulgur (or couscous!) Salad
This recipe was one of those ‘suggested sides’ recipes along with the Pork Chops Oreganata. They suggested you use hot cooked bulgur but I didn’t have that on hand, so I used couscous. Because couscous isn’t very moist on it’s own and doesn’t retain heat well, I had to microwave the couscous + spinach to get it to wilt.
3 cups hot cooked bulgur
5 ounces baby spinach
1 cup halved cherry tomatoes
3 Tablespoons fresh lemon juice
2 Tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) crumbled feta
Combine hot bulgur and spinach. Cover and let stand 15 minutes or until spinach wilts. Stir in cherry tomatoes, lemon juice, olive oil, salt and pepper. Sprinkle with crumbled feta cheese.