Rating: 4.5 stars 4.5
79 Ratings
  • 5 star values: 50
  • 4 star values: 25
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
3 hrs
total:
3 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.

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  • Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

Nutrition Facts

94 calories; protein 2.2g; carbohydrates 11.8g; fat 4.8g; sodium 11.8mg. Full Nutrition
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