In a small bowl, whisk the oil, lemon juice, cumin and salt until smooth.
Bowl
To assemble
2
Soak the bulgur 20 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
Let the bulgur cool completely.
4
Mix the bulgur with the parsley, mint, green onion, tomatoes, cucumber and red pepper.
Bowl
5
Pour in the dressing and toss well.
6
Refrigerate for at least half an hour, and only then serve.
Refrigerator
238calories
6 gprotein
24 gcarbs
11 gfat
● protein 10%● carbs 44%● fat 46%
Per serving (291 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 tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
