Directions:
- Rinse the bulgar several times and then soak it in cold water for twenty minutes.
- Finely chop the parsley leaves. Use only the parsley leaves and try not to use many parsley stems.
- Finely chop the fresh mint.
- Chop the spring onions into 1/4 lengths.
- Dice the tomatoes into small cubes.
- Put the drained bulgar and tomatoes into a large bowl.
- Add salt, pepper, allspice, lemon juice, olive oil, mint, and parsley to the bowl.
- Taste for seasoning and add additional lemon juice, salt, or pepper if necessary.
- Mix well.
- If possible, cover the bowl and leave it in the fridge for a few hours or over night. Mix periodically. This will provide a more flavorful dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.79 Kcal (723 kJ) | ||
| Calories from fat | 82.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 14% | |
|---|---|---|---|
| Sodium | 24.53mg | 1% | |
| Potassium | 464.09mg | 10% | |
| Total Carbs | 20.27g | 7% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 6.17g | 25% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 50.4mg | 84% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 90.5mg | 503% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 116.82 Kcal (489 kJ) | ||
| Calories from fat | 55.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 14% | |
|---|---|---|---|
| Sodium | 16.58mg | 1% | |
| Potassium | 313.77mg | 10% | |
| Total Carbs | 13.7g | 7% | |
| Sugars | 1.81g | 11% | |
| Dietary Fiber | 4.17g | 25% | |
| Protein | 2.4g | 7% | |
| Vitamin C | 34.1mg | 84% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 61.2mg | 503% | |
| Calcium | 54.1mg | 8% | |
* 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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