In a small bowl, whisk the oil, lemon juice, salt and black pepper until smooth.
Bowl
To assemble
2
Soak the bulgur 15 minutes in boiling 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
Finely chop the green onion.
KnifeCutting board
4
Mix the bulgur with the parsley, mint, green onion and tomatoes.
Bowl
5
Pour in the dressing and toss well.
6
Refrigerate for at least half an hour, and only then serve.
Refrigerator
238calories
5 gprotein
20 gcarbs
14 gfat
● protein 8%● carbs 35%● fat 57%
Per serving (250 g), of 4 servings
For the Salad Dressing · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Olive oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in cup in this recipe: 1 cup = 212 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 cup in this recipe: 1 cup = 140 g · 342 kcal per 100 g · More about Bulgur →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
