In a small bowl, whisk the oil, lemon juice, salt and black pepper until smooth.
Bowl
To assemble
2
Soak the bulgur 30 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, green onion and tomatoes.
Bowl
4
Pour in the dressing and toss well.
5
Refrigerate for at least half an hour, and only then serve.
Refrigerator
190calories
5 gprotein
15 gcarbs
11 gfat
● protein 11%● carbs 33%● fat 56%
Per serving (175 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 →
