- 1 cup fine bulgur
- 2 bunches curly parsley, finely chopped
- 1 (0.75 oz.) package mint, stems discarded and leaves finely chopped
- 4 green onions, sliced
- 3 Roma tomatoes, seeded and diced
- ½ English cucumber, seeded and diced
- 2 lemons, juice of
- ⅓ cup extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Directions1. Place bulgur in a medium bowl and cover with about an inch of water. Let sit for about 20 minutes or until bulgur has roughly doubled in size. 1. In a large bowl, mix together parsley, mint, green onions, tomatoes and cucumber. Set aside. 1. Drain bulgur and squeeze out any remaining water. Add bulgur to herb and vegetable mixture and stir to mix. 1. Add lemon juice and oil to mixture and stir. Season to taste with salt and pepper and serve.
For gluten free: Use cooked and cooled quinoa in place of bulgur.
Calories 140, Total Fat 8g (Saturated 1g, Trans 0g), Cholesterol 0mg, Sodium 80mg, Total Carbohydrate 15g (Dietary Fiber 4g, Sugars 1g, Includes 0g Added Sugars), Protein 3g, Vitamin D 0%, Calcium 4%, Iron 10%, Potassium 6%. *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 10 servingsGluten Free Summer Dairy Free Sodium Smart Vegetarian Vegan Spring Side Dish Salad Mediterranean