Rating: 4.5 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

The vitamin C from lemon juice aids iron absorption. Serve bulgur salad with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges to round out the meal. Substitute fresh shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.

Raghavan Iyer
Recipe by Cooking Light June 2009

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Credit: Randy Mayor; Stylist: Jan Gautro

Recipe Summary test

Yield:
6 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

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  • Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.

Nutrition Facts

208 calories; fat 10.5g; saturated fat 1.3g; mono fat 6.7g; poly fat 1.2g; protein 6.3g; carbohydrates 25.4g; fiber 7.1g; iron 2.2mg; sodium 332mg; calcium 59mg.
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