this recipe yields 12 , 4 oz servings
1. Place the bulgur wheat in a bowl. Pour over it about twice its volume of boiling water.
2. Cover and let stand until completely cool. The bulgur should have absorbed most or all of the water and should be tender enough to eat. If any liquid remains, drain it and squeeze out the grain gently. Fluff with a fork.
3. Peel the cucumbers and quarter them lengthwise. Scoop out and disgard the seeds. Slice the cucumbers 1/4 "
4. Toss with the coarse salt in a bowl and let stand 30 minutes.
5. Rinse, drain, and pat dry.
6. Mix the bulgur, cucumbers, parsley, scallions, tomato, lemon juice, and olive oil.
7. Add salt and pepper to taste.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 194 | ||
Calories from Fat: 71 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.9mg | 1 % | |
Potassium 472.6mg | 12 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 21.1g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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