1. Put the bulgur in a medium bowl and generously cover with boiling water. Cover and leave for 30 minutes.
2. In the meantime, chop the zucchini, tomatoes, onion, parsley, cilantro and mint. Place everything into a large salad bowl and set aside.
3. Drain off any excess water from the bulgur and add it to the veggies. Season with vinegar and oil and toss to combine.
4. Chill for at least and hour before serving. This salad will keep well in the fridge for up to 24 hours.
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 35.1mg||1 %|
|Potassium 793.7mg||21 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 13.6g||55 %|
|Sugars, other 38.8g|
|Protein 9.6g||14 %|
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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: 254
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