In a small bowl, whisk the oil, lemon juice, sumac, salt and black pepper until smooth.
Bowl
To assemble
2
Put the bulgur in a bowl, pour the boiling vegetable vegetable stock over it, cover and leave 20–25 minutes, until the bulgur absorbs the liquid. Fluff with a fork.
Bowl
3
Let the bulgur cool completely.
4
Mix the bulgur with the parsley, mint, cilantro and tomatoes.
Bowl
5
Pour in the dressing and toss well.
6
Refrigerate for at least 1 hour, and only then serve.
Refrigerator
366calories
10 gprotein
45 gcarbs
12 gfat
● protein 13%● carbs 55%● fat 33%
Per serving (316 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 →
Sumac: measured in tsp in this recipe: 1 tsp = 5 g · 333 kcal per 100 g · More about Sumac →
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 →
Stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Stock →
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 →
