3/4 c bulgur
2 c boiling water
1/2 c chopped scallions or onions
2 med tomatoes, chopped
1/2 cucumber, sliced and quartered
1/3 c chopped fresh parsley
1/3 c chopped fresh mint
1/4 c lemon juice
2 tsp olive oil
1/3 tsp salt
1/3 tsp ground black pepper
- Place the bulgur in a large bowL Pour tbe water over the bulgur, cover, and let stand for 20 minutes or until the bulgur is light and fluffy. Drain excess water.
- Add the scallions, tomatoes, cucumber, parsley, mint, lemon juice, oil, salt and pepper. Mix gently. Cover and refrigerate for at least 1 hour.
Makes 4 servings.
PER SERVING: 177 cal. 4 g pro, 24 g carb, 7.4 g fat, 1 g sat fat, 0 mg chol, 8 g fiber, 24 mg sodium
From Recipes from the Herbal Kitchen by the Editors of Prevention Health Book
For added flavor, soak the bulgur in a mixture of 1 cup boiling water and 1 cup hot vegetable broth.
