Mix bulgar wheat and 1 tbsp olive oil in a bowl. Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender. Drain well in a strainer. Toss rehydrated bulgar with remaining ingredients and remaining oile oil. Add salt and pepper to taste, and refrigerate until ready to serve.
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|Serving Size: 1 recipe (1527g)|
|Recipe Makes: 0|
|Calories from Fat: 545 (30%)|
|Amt Per Serving||% DV|
|Total Fat 60.6g||81 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 40.6g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 0mg||0 %|
|Sodium 3011.8mg||104 %|
|Potassium 3032.3mg||80 %|
|Total Carbohydrate 298.7g||88 %|
|Dietary Fiber 74.2g||297 %|
|Sugars, other 224.4g|
|Protein 51g||73 %|
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Calories per serving: 1818
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