In a small bowl, whisk the oil, lemon juice, salt and black pepper until smooth.
Bowl
To assemble
2
Soak the bulgur 10 minutes in cold water, drain and squeeze well.
⚙ SoakingBowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
3
Drain the tomatoes and cucumber of excess juice.
Colander
4
Mix the bulgur with the parsley, mint, tomatoes and cucumber.
Bowl
5
Dress just before serving, and toss well.
170calories
4 gprotein
12 gcarbs
11 gfat
● protein 10%● carbs 29%● fat 61%
Per serving (202 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Bulgur: measured in tbsp in this recipe · 342 kcal per 100 g · More about Bulgur →
Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
Fresh mint: measured in cup in this recipe: 1 cup = 40 g · 70 kcal per 100 g · More about Fresh mint →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Cucumber: measured in pieces: one ≈ 100 g · 12 kcal per 100 g · More about Cucumber →
🔧 Tools needed (2)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
