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

The brine-cooked lime brings a salty-tart flavor to this dish. Kalamata olives also add a briny note. Serve with grilled tofu steaks.

Joanne Weir
Recipe by Cooking Light May 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine bulgur and 1 1/2 cups hot water in a medium bowl; let stand 1 hour. Drain. Combine bulgur, cucumber, and next 5 ingredients (through chickpeas) in a large bowl.

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  • Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.

Nutrition Facts

226 calories; fat 9.4g; saturated fat 1.1g; mono fat 6.3g; poly fat 1.4g; protein 5.7g; carbohydrates 31.5g; fiber 7.2g; iron 1.6mg; sodium 440mg; calcium 42mg.
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