Bulgur, Mint, and Parsley Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

August 2009