Ingredients
Scale
- 1 cup bulgur wheat
- 2 cups flat-leaf parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 3 ripe tomatoes, diced
- 1 cucumber, diced
- 1/2 cup olive oil
- Juice of 1 large lemon
- Salt and pepper to taste
Instructions
- Rinse bulgur wheat under cold water until clear. Soak in hot water for 20 minutes until tender; fluff with a fork.
- While bulgur soaks, finely chop parsley and mint.
- Dice tomatoes and cucumber into small cubes.
- In a large bowl, combine bulgur with herbs and vegetables; mix gently to avoid bruising.
- Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper; toss well.
- Chill in the refrigerator for at least 30 minutes before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg