Soak the cracked wheat in enough cold water to cover until tender, 10 to 20 minutes. Drain it well and squeeze it as dry as possible by hand or in a kitchen towel or a double layer of cheesecloth.
Place the bulgur in a large bowl. Add the green onions, parsley, mint and tomatoes; toss well. Stir in the lemon juice, salt and pepper. Let the mixture stand for about 30 minutes, to allow the flavors to blend. Stir in the oil.
Pile the mixture on a large platter and surround it with the romaine leaves to use for scooping. Garnish with lemon slices.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 30 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 126.7mg||4 %|
|Potassium 770.6mg||20 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 16.9g|
|Protein 5.6g||8 %|
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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: 135
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