Bulgur salad with grapes and walnuts

Ingredients for 6 servings:

• 350 g bulgur, raw
• 700 ml vegetable stock
• 1 cucumber(s)
• 1 bell pepper(s), red
• 1 onion(s), red, finely chopped
• 220 g walnuts
• 300 g seedless grapes
• 60 ml olive oil
• 70 ml lemon juice
• 1 tsp caraway powder
• 2 tsp coriander powder
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp parsley, flat, chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

Bring the bulgur and vegetable stock to a boil and simmer for 8 minutes. Remove from the heat, cover, and let stand for about 30 minutes. Quarter the cucumber lengthwise, remove the soft core, and then finely chop. Chop the bell pepper and onion. Halve the grapes. Briefly roast the walnuts either in a preheated oven at 200°C or in a dry pan, then let cool and roughly chop. Prepare the dressing: Finely chop the parsley and mix with the remaining ingredients. Drain the bulgur and mix with the chopped vegetables, walnuts, and grapes. Refrigerate for one hour.