Boil 1.5 mugs of water and pour over bulgur. Place lid on pan and let rest for 10-15 minutes.
Chop and fry onion and mix with tomato and red pepper paste.
Check on bulgur - if all water is absorbed and the bulgur is soft, add onion mix.
Chop and add spring onions, garlic, tomatoes and spices and stir (optionally, you can add cucumber and finely chopped parsley).
Carefully add pomegranade syrup and try after each teaspoon. Squeeze some lemon juice and stir again.
Put bulgur in a pot and let it rest for a couple of hours.
Wash salad and serve bulgur with leaves on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 18.7mg||1 %|
|Potassium 409.9mg||11 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 38.5g|
|Protein 8.2g||12 %|
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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: 222
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