Cover the bulgar with cool water and allow to stand for 30 minutes. Drain well, squeezing out any excess water. In a mixing bowl, combine the spring onions, tomatoes, capsicum, cucumber, parsley and mint and mix well. Whisk together the lemon juice, olive oil, pomegranate molasses, cumin and salt and pepper. Pour the dressing over the vegetable mixture and toss thoroughly to make sure all the ingredients are coated. Add extra salt to taste if necessary then chill for two hours then serve cold or at room temperature. Per serving: 628 Calories (kcal); 57g Total Fat; (74% calories from fat); 7g Protein; 37g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1483g)|
|Recipe Makes: 1|
|Calories from Fat: 200 (13%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 314mg||11 %|
|Potassium 4215.2mg||111 %|
|Total Carbohydrate 322.1g||95 %|
|Dietary Fiber 79.4g||318 %|
|Sugars, other 242.7g|
|Protein 55g||79 %|
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Calories per serving: 1572
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