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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.3g
  • Carbohydrate: 18.4g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 234mg
  • Calcium: 36mg

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