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

This classic Middle Eastern salad, chock-full of herbs and spiked with lemon, is a perfect make-ahead and portable option.

Barbara Kafka
Recipe by Cooking Light July 2011

Gallery

Credit: Quentin Bacon; Styling: Anghard Bailey

Recipe Summary

hands-on:
15 mins
total:
3 hrs 10 mins
Yield:
8 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/2 cups boiling water and bulgur in a large bowl; cover and let stand for 1 hour. Add parsley and the remaining ingredients to bulgur; toss well. Cover and chill at least 2 hours.

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Nutrition Facts

161 calories; fat 5.7g; saturated fat 0.8g; mono fat 3.8g; poly fat 0.8g; protein 4.6g; carbohydrates 25.6g; fiber 6.6g; iron 2.6mg; sodium 259mg; calcium 54mg.
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