THE JENNIFER ANISTON SALAD

Step 1

BRING 2 CUPS OF WATER TO A BOIL. ADD 1 CUP OF BULGAR AND REDUCE THE HEAT TO LOW. COVER AND LET THE BULGAR COOK FOR ABOUT 20 MINUTES OR UNTIL THE WATER IS ABSORBED. BE SURE TO STIR EVERY 5 MINUTES. LET THE BULGAR COOL FOR AT LEAST 20 MINUTES UNTIL IT’S ROOM TEMPERATURE.

Step 2

IN A LARGE BOWL, COMBINE CUCUMBERS, GARBANZO BEANS, PISTACHIOS, RED ONION, PARSLEY, MINT, FETA CHEESE AND BULGUR. STIR TO COMBINE.

Step 3

SERVE OR PUT INTO AN AIRTIGHT CONTAINER TO SAVE IN THE REFRIGERATOR.