Parmesan Bulgur Salad

1cup of coarse Bulgur
3 cups water
1/2 teaspoon salt

2 teaspoons butter
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1 cup arugula leaves, roughly chopped
4 tablespoons Parmesan cheese, freshly grated

Serves 2
Cook the coarse Bulgur in 1 1/2 cups of salted water. Bring to boil, then simmer until tender, about 10 minutes. Drain excess water.
In the meantime, chop the cucumbers, tomatoes, and arugula.Transfer the warm Bulgur to a serving bowl. Stir in the butter. Then toss in arugula, tomatoes and cucumber. Sprinkle generously with grated Parmesan. Ready to serve.

© Anja' Food 4 Thought. Recipe from