A combination of cilantro and parsley adds interest to this Middle Eastern herb and bulgur salad. If you don't have cilantro on hand, you can double the parsley.

Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

prep:
34 mins
cook:
1 hr
total:
1 hr 34 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine bulgur and boiling water in a medium bowl. Cover and let stand 30 minutes. Add tomato and next 9 ingredients; stir well. Cover and let stand at room temperature 30 minutes before serving. Garnish with pepperoncini peppers and olives, if desired.

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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

147 calories; fat 7.5g; saturated fat 1.1g; protein 3.2g; carbohydrates 18.6g; cholesterol 0mg; iron 1.5mg; sodium 307mg; calories from fat 46%; fiber 5g; calcium 37mg.
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