Bulgur herb salad
A tabbouleh style salad of bulgur, parsley, tomato and cucumber.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 361 kcal
- Protein
- 10.3 g
- Carbohydrates
- 56.7 g
- Fat
- 13.4 g
- Fiber
- 14.5 g
Per serving
- Calories
- 361 kcal
- Protein
- 10.3 g
- Carbohydrates
- 56.7 g
- Fat
- 13.4 g
- Fiber
- 14.5 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 210.4 mcg
- C
- 79.7 mg
- E
- 1.7 mg
- K
- 684.2 mcg
- B9
- 2.2 mcg
- Fe
- 1.5 mg
- K⁺
- 117.6 mg
Ingredients
- Bulgur — 60 g
- Parsley — 40 g
- Tomato — 100 g
- Cucumber — 80 g
- Lemon — 20 g
- Olive oil — 12 g
- Table salt — 2 g
Cooking instructions
- Chop the parsley.
- Dice the tomato.
- Dice the cucumber.
- Squeeze the juice from the lemon.
- Place the bulgur in a bowl and cover with boiling water.
- Cover and let stand for 15 minutes until tender.
- Drain any excess water and fluff with a fork.
- Combine the bulgur, parsley, tomato and cucumber in a bowl.
- Add the lemon juice, olive oil and salt.
- Toss to combine.