In a small saucepan combine the bulgur, the salt, and 580ml. water and simmer the mixture, covered for 12 to 15 minutes, or until the water is absorbed. Transfer the bulgur to a bowl, let it cool for 10 minutes stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, spring onions, and salt and pepper to taste. Meanwhile soak the currants in the boiling water and set aside for 10 minutes. Drain. Add the oranges and drained currants to the bulgar salad with the toasted pine nuts then serve at room temperature. Per serving: 1760 Calories (kcal); 61g Total Fat; (28% calories from fat); 41g Protein; 300g Carbohydrate; 0mg Cholesterol; 3342mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 5 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2085g)|
|Recipe Makes: 1|
|Calories from Fat: 662 (45%)|
|Amt Per Serving||% DV|
|Total Fat 73.6g||98 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 30.5g|
|Cholesterol 0mg||0 %|
|Sodium 150.8mg||5 %|
|Potassium 5272.8mg||139 %|
|Total Carbohydrate 198.3g||58 %|
|Dietary Fiber 52.4g||210 %|
|Sugars, other 145.9g|
|Protein 43.3g||62 %|
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Calories per serving: 1484
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