In a small bowl, whisk the oil, lemon juice, cinnamon, salt and black pepper until smooth.
Bowl
To assemble
2
Soak the bulgur 20 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
Mix the bulgur with the parsley, mint, tomatoes and cucumber.
Bowl
4
Pour in the dressing and toss well.
5
Refrigerate for at least half an hour, and only then serve.
Refrigerator
217calories
4 gprotein
15 gcarbs
14 gfat
● protein 8%● carbs 29%● fat 62%
Per serving (198 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 →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
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 →
