Recipe Details
Ingredients
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1cupfine bulgur
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1cupboiling water
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2tablespoonsolive oil
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1onion, finely chopped
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2largetomatoes, finely chopped
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1cucumber, diced
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2green bell peppers, finely chopped
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1red bell pepper, finely chopped
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7green onions, finely chopped
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½cupminced fresh parsley
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½cupminced fresh mint leaves
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1teaspoonred pepper flakes, or to taste
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2tablespoonsolive oil
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juice of 1 fresh lemon
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2tablespoonspomegranate molasses
Cooking Directions
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Place bulgur in a bowl; stir in boiling water. Cover and let stand for 20 minutes.
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Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in chopped onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
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Drain bulgur and return it to the bowl. Add cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, lemon juice, and pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.
Tips
You may substitute balsamic vinegar for the pomegranate molasses.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories187 | |
| % Daily Value * | |
| Total Fat 10g |
12% |
| Saturated Fat 1g |
7% |
| Cholesterol 0mg |
0% |
| Sodium 17mg |
1% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 5g |
18% |
| Total Sugars 12g |
|
| Protein 3g |
7% |
| Vitamin C 86mg |
96% |
| Calcium 60mg |
5% |
| Iron 2mg |
11% |
| Potassium 515mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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