Quick Bulgur Salad Recipe

Summary

Difficulty LevelEasyCourse
Method

Ingredients

 Fresh lemon juice1⁄3 Cup (5.33 tbs)
 Fresh lemon2 Teaspoon, finely chopped (peel)
 Olive oil2 Teaspoon
 Salt2 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Bulgur wheat1 Cup (16 tbs)
 Boiling water1 Cup (16 tbs)
 Fresh parsley1⁄2 Cup (8 tbs), chopped
 Red onion1⁄2 Cup (8 tbs), finely chopped
 Tomatoes2 Cup (32 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 758 Calories from Fat 114

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3951.4 mg164.6%

Total Carbohydrates 151 g50.4%

Dietary Fiber 36.8 g147.1%

Sugars 20.5 g

Protein 25 g49.3%

Vitamin A 114.6% Vitamin C 233.5%

Calcium 18.2% Iron 39.9%

*Based on a 2000 Calorie diet

Directions

Combine lemon juice, lemon peel, oil, salt and pepper in a shaker bottle.
Place bulgur in ovenproof bowl, add boiling water.
Stir to blend.
Cover tightly, allow to stand for 10 to 15 minutes or until all the water is absorbed.
Toss with 2 forks to separate grains.
Shake dressing and pour over bulgur; toss to thoroughly mix.
Add remaining ingredients; toss again.
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