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Bulgur, Mint, and Parsley Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 8 servings (serving size: about 1 cup)
Light, herby, and vibrantly flavored, this salad makes a fine addition to a meze spread. Make up to two hours ahead so tastes can meld.

Ingredients

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 3 cups chopped tomato (about 2 large)
  • 1 1/4 cups chopped seeded peeled cucumber (about 1 medium)
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped green onions (about 3)
  • 1/4 cup chopped fresh mint
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 113
  • fat 4 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.7 g
  • protein 3.3 g
  • carbohydrate 18.4 g
  • fiber 4.7 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 234 mg
  • calcium 36 mg

How to Make It

  1. Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.

  2. Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.