To save time, soak bulgur first, then prepare remaining ingredients. Kids don’t crave arugula? Substitute mild baby greens.

Prep Time: 20 minutes, cook time: 1 hour 30 minutes, servings: 6 

Ingredients

2 cups warm water

Grated zest and juice of 3 lemons, divided

1 cup bulgur wheat 

2 cups loosely packed fresh flat-leaf parsley

4 scallions, minced

1 seedless cucumber, peeled and diced

2 plum tomatoes, diced

1⁄2 cup chopped fresh mint

1⁄4 cup extra-virgin olive oil

1⁄2 teaspoon sea salt 

1⁄8 teaspoon freshly ground pepper

2 cups loosely packed arugula

Directions

1. Have kids combine warm water, zest and juice of 1 lemon and bulgur wheat in a large bowl. Cover tightly with plastic wrap and let stand until water is absorbed, about 30 minutes. Pour bulgur into a fine mesh sieve set over a bowl and let kids help press out excess liquid.

2. Kids can combine parsley, scallions, cucumber, tomatoes, mint, oil, salt, pepper and remaining lemon zest and juice in a large bowl. Help them pour in bulgur and stir some more. Cover and refrigerate at least 1 hour or overnight before serving. Just before serving, have the kids gently toss in the arugula.