Bulgur, Mint, and Parsley Salad

By Snoo

Light, herby, and vibrantly flavored, this salad makes a fine addition to a meze spread. Make up to two hours ahead so tastes can meld.

Serving Size: about 1 cup
Cal 113
Fat 4g
Protein 3g
Carb 18g
Fiber 4g
Sodium 234mg

Ingredients

• Ingredients:
• 1 cup uncooked bulgur
• 1 cup boiling water
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 3 cups chopped tomato (about 2 large)
• 1 1/4 cups chopped seeded peeled cucumber (about 1 medium)
• 1 cup chopped fresh parsley
• 1/2 cup chopped green onions (about 3)
• 1/4 cup chopped fresh mint
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 8

Preparation

Step 1

1. Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.

2. Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.