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

Sephardic Jews who migrated to Syria, Lebanon, and Turkey learned to use bulgur as an alternative to rice. This salad lends color to the holiday table. It's also good with feta cheese as a lunch entrée.

Joy E. Zacharia, R.D.
Recipe by Cooking Light December 2006

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Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Combine bulgur and 1 1/4 cups boiling water in a large bowl. Cover and let stand 30 minutes or until bulgur is tender. Drain; return bulgur to bowl. Add cucumber and the next 4 ingredients (through onion).

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  • Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over bulgur mixture; toss well. Cover and chill at least 1 hour.

Nutrition Facts

107 calories; calories from fat 24%; fat 2.9g; saturated fat 0.4g; mono fat 1.9g; poly fat 0.4g; protein 3.1g; carbohydrates 19g; fiber 4.6g; iron 1mg; sodium 228mg; calcium 20mg.
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