Ingredients
- 1 cup bulgur wheat
- 1 cup boiling water
- 1 large tomato, halved, seeded, and chopped
- 2 mini (Persian) cucumbers, diced
- 2 celery stalks, diced
- ½ cup fresh mint, chopped
- ½ cup fresh parsley, chopped
- 1 Tbsp lemon juice
- 1 Tbsp extra-virgin olive oil
- 2 tsp ground cumin
- ½ tsp salt
- ⅛ tsp black pepper
How to Make It
- Put bulgur in a large bowl. Pour boiling water over it and let stand until water is absorbed about 30 minutes.
- Add all remaining ingredients to the bulgur; toss to mix well. Transfer to serving bowl. Serve or refrigerate up to 2 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 181 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4 g 11% |
Trans Fat 0.0 g |
carbohydrates 33 g 25% |
Protein 6 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |