Instructions

• Start by cooking your bulgur according to package instructions. Typically, this involves simmering it in water or broth for about 12-15 minutes until tender. Once cooked, fluff it with a fork and let it cool.
• While the bulgur is cooling, rinse your cucumber under cold water. Then, using a sharp knife, chop it into bite-sized pieces. For added texture, you can choose to peel the cucumber or leave the skin on for extra crunch.
• In a small bowl, whisk together the olive oil, crushed red pepper, and minced preserved lemon (or lemon zest). This dressing will be the star of your salad, lending it a spicy and zesty flavor.
• In a large mixing bowl, combine the cooled bulgur, chopped cucumber, sesame seeds, and fresh basil. Pour the chili oil dressing over the mixture, and gently toss until everything is well-coated.
• Taste the salad and add salt to your liking. For an extra touch of flavor, feel free to sprinkle additional sesame seeds and fresh basil on top before serving. This Bulgur Cucumber Salad with Basil and Chili Oil is best enjoyed fresh, but it can also be refrigerated for later.