In a small bowl, whisk the oil, lemon juice, cumin, salt and black pepper 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
Mix the bulgur with the parsley, mint and green onion.
Bowl
4
Dress just before serving, and toss well.
5
Sprinkle the pomegranate seeds on top.
238calories
5 gprotein
25 gcarbs
11 gfat
● protein 9%● carbs 45%● fat 45%
Per serving (185 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 →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
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 →
Boiling water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Boiling water →
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 →
