A combination of cilantro and parsley adds interest to this Middle Eastern herb and bulgur salad. If you don't have cilantro on hand, you can double the parsley.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 7.5g
  • Saturated fat: 1.1g
  • Protein: 3.2g
  • Carbohydrate: 18.6g
  • Cholesterol: 0mg
  • Iron: 1.5mg
  • Sodium: 307mg
  • Calories from fat: 46%
  • Fiber: 5.0g
  • Calcium: 37mg


  • 1/2 cup uncooked bulgur
  • 1/2 cup boiling water
  • 1 cup chopped tomato (about 2 medium)
  • 3/4 cup finely chopped fresh parsley (about 1 bunch)
  • 3/4 cup finely chopped fresh cilantro (about 1 bunch)
  • 2/3 cup chopped seeded cucumber
  • 1/2 cup chopped green onions
  • 1/4 cup finely chopped fresh mint
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Pepperoncini peppers (optional)
  • Kalamata olives (optional)


  1. Combine bulgur and boiling water in a medium bowl. Cover and let stand 30 minutes. Add tomato and next 9 ingredients; stir well. Cover and let stand at room temperature 30 minutes before serving. Garnish with pepperoncini peppers and olives, if desired.
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