Directions:
- In a small saucepan, bring the bulgur and 6 cups of water to a boil. Cook, uncovered, until tender, about 20 minutes. Transfer to a strainer and rinse under cold water. Shake to remove any excess water. Transfer to a large bowl and add the parsley, scallions, tomatoes, and cucumber.In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the bulgur and toss. Serve cold or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 729.12 Kcal (3053 kJ) | ||
| Calories from fat | 405.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.02g | 69% | |
|---|---|---|---|
| Sodium | 3226.28mg | 134% | |
| Potassium | 785.17mg | 17% | |
| Total Carbs | 75.86g | 25% | |
| Sugars | 14.35g | 57% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 11.87g | 24% | |
| Vitamin C | 112.2mg | 187% | |
| Iron | 4.1mg | 23% | |
| Calcium | 148.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 83.11 Kcal (348 kJ) | ||
| Calories from fat | 46.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 69% | |
|---|---|---|---|
| Sodium | 367.75mg | 134% | |
| Potassium | 89.5mg | 17% | |
| Total Carbs | 8.65g | 25% | |
| Sugars | 1.64g | 57% | |
| Dietary Fiber | 0.6g | 21% | |
| Protein | 1.35g | 24% | |
| Vitamin C | 12.8mg | 187% | |
| Iron | 0.5mg | 23% | |
| Calcium | 16.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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