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Kisir is a Turkish version of tabbouleh, with familiar ingredients and more spice. We've added chickpeas for extra protein. Increase the hot chile paste with garlic to suit your taste. It's an ideal make-ahead, no-cook meal--simply assemble and refrigerate up to two days in advance to soften the bulgur. This salad is great on its own as a one-dish supper, wrapped in lettuce or cabbage leaves, or as a sandwich filling for pita pockets.

Recipe by Cooking Light March 2007


Recipe Summary

4 servings (serving size: about 2 cups)


Ingredient Checklist


Instructions Checklist
  • Place bulgur in a large bowl.

  • Combine juice, 1/4 cup hot water, olive oil, chile paste, and 1/4 teaspoon salt; drizzle over bulgur, stirring to combine. Sprinkle green onions evenly over bulgur mixture; layer chopped tomato and cucumber over onions. Sprinkle with remaining 1/4 teaspoon salt, mint, parsley, and dill; top with bell pepper and chickpeas. Cover and chill 24 to 48 hours. Toss gently before serving.

Nutrition Facts

269 calories; calories from fat 17%; fat 5.2g; saturated fat 0.5g; mono fat 3.3g; poly fat 0.9g; protein 9.8g; carbohydrates 50.4g; fiber 12.5g; iron 2.7mg; sodium 386mg; calcium 67mg.