1 Cup of whole grain burgul washed and drained
1/4 cup of chopped sun dried tomatoes
1 cup of chopped arugula
2 cups of boiled vegetable, chicken, or beef stock (according to preferences)
1 tsp. of salt and crushed black pepper
4 tbsp. of lemon juice
5 tbsp. of olive oil
1 tsp. of lemon zest
2 tbsp. of parmesan cheese

1 Cup of whole grain burgul washed and drained 1/4 cup of chopped sun dried tomatoes 1 cup of chopped arugula 2 cup s of boiled vegetable, chicken, or beef stock (according to preferences) 1 tsp of salt and crushed black pepper 4 tbsp of lemon juice 5 tbsp of olive oil 1 tsp of lemon zest 2 tbsp of parmesan cheese

1- Add the burgul to the boiled stock and turn off the heat. Let it sit for half an hour with lid on the cooking pot. ( Make sure that there is no liquid left, if so, let it sit for additional 15 minutes)
2- Mix the chopped sun dried tomatoes with the arugula into a big bowl.
3- Prepare the dressing by whisking the lemon juice and zest with the olive oil, salt and pepper.
4- Add the dressing to the burgul and mix it well.
5- Place the burgul in the fridge and let it sit for 20 minutes.
6- Add the chopped mixture to the burgul and mingle them together well
7- Sprinkle the parmesan cheese over the salad and stir gently with a wooden spoon.
8- Serve cold with any preferred drink.