Bulgur Salad
A Middle Eastern classic, packed full of herbs
Servings: 4
Calories: 306kcal
Ingredients
- 2 large tomatoes diced
- 1/2 cucumber diced
- 4 scallions minced
- 1 cup bulgur wheat
- 1 lemon zest and juice
- 2 cloves garlic peeled and minced
- 4 tbsp extra virgin olive oil
- 1 large bunch parsley leaves only, minced
- 1 small bunch mint leaves only, minced
- salt and pepper
Instructions
- Add the tomatoes, cucumbers, and scallions to a colander set over a large bowl. Salt generously and leave for about 10 minutes.
- Pour the expelled juices and about 1 cup of boiling water over the bulgur. Leave to absorb until tender - at least 10 minutes, could take up to half an hour.
- In the meantime, finely chop the herbs and mix with the lemon zest and garlic.
- Toss the tender bulgur wheat with the vegetables and herb mixture. Add the olive oil, plus lemon juice, salt and pepper to taste. Serve immediately or refrigerate for up to two days (though it is better when fresh). If making in advance, don't stir in the herbs until the last moment.
Nutrition
Calories: 306kcal | Carbohydrates: 41.6g | Protein: 7.9g | Fat: 15.1g | Sodium: 37mg | Sugar: 5.6g