Ingredients
-
2 ¼ cups water
-
1 cup bulgur wheat
-
2 tomatoes, seeded and finely chopped
-
2 green onions, sliced into thin slivers
-
¾ cup coarsely chopped fresh cilantro
-
2 cloves garlic, minced, or to taste
-
2 lemons, juiced
-
2 tablespoons olive oil
-
1 teaspoon ground cumin
-
½ teaspoon freshly cracked pepper
-
salt to taste
Directions
-
Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
-
Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.
Nutrition Facts (per serving)
| 94 | Calories |
| 5g | Fat |
| 12g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 94 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Sodium 12mg | 1% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2g | |
| Protein 2g | 4% |
| Vitamin C 9mg | 10% |
| Calcium 26mg | 2% |
| Iron 1mg | 6% |
| Potassium 206mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
