Directions:
- Place bulgur in a large bowl.
- Combine juice, oil, 1 teaspoon salt, and garlic in a small bowl;
- Stir well with a whisk.
- Drizzle juice mixture over bulgur.
- Layer onion, tomato, parsley, mint, dill, cucumber and bell pepper evenly over bulgur mixture.
- Sprinkle with 3/4 teaspoon salt and black pepper.
- Cover with plastic wrap, refrigerate at least 24 hours or up to 48 hours before serving.
- Yield: 8 servings (serving size: 1 cup)
- In this recipe, I finely chop everything!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.13 Kcal (658 kJ) | ||
| Calories from fat | 35.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 6% | |
|---|---|---|---|
| Sodium | 527.67mg | 22% | |
| Potassium | 604.31mg | 13% | |
| Total Carbs | 26.99g | 9% | |
| Sugars | 6.93g | 28% | |
| Dietary Fiber | 7.34g | 29% | |
| Protein | 4.15g | 8% | |
| Vitamin C | 62.1mg | 104% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 99.4mg | 552% | |
| Calcium | 71.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 55.97 Kcal (234 kJ) | ||
| Calories from fat | 12.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 6% | |
|---|---|---|---|
| Sodium | 187.97mg | 22% | |
| Potassium | 215.27mg | 13% | |
| Total Carbs | 9.61g | 9% | |
| Sugars | 2.47g | 28% | |
| Dietary Fiber | 2.61g | 29% | |
| Protein | 1.48g | 8% | |
| Vitamin C | 22.1mg | 104% | |
| Vitamin A | 0.5mg | 44% | |
| Iron | 35.4mg | 552% | |
| Calcium | 25.6mg | 7% | |
* 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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