Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Joanne Weir
Recipe by Cooking Light August 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

113 calories; fat 4g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.7g; protein 3.3g; carbohydrates 18.4g; fiber 4.7g; iron 1.3mg; sodium 234mg; calcium 36mg.
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