Directions:
- Soak the bulghar wheat in 2 cups of cold water for two hours. Drain or squeeze dry. Pick the parsley leaves from the stems, wash at least twice and dry. Mix the parsley, bell pepper, celery, scallions, tomato and mint together. Gently stir in the bulghar wheat. In a separate bowl mix the olive oil, lemon juice, spices, salt and pepper. Pour the oil mixture over the bulghar wheat and vegetable mixture. Serve immediately or chill thoroughly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.06 Kcal (76 kJ) | ||
| Calories from fat | 10.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Sodium | 53.47mg | 2% | |
| Potassium | 29.29mg | 1% | |
| Total Carbs | 1.38g | 0% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5mg | 28% | |
| Calcium | 3.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 88.29 Kcal (370 kJ) | ||
| Calories from fat | 53.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 2% | |
|---|---|---|---|
| Sodium | 261.41mg | 2% | |
| Potassium | 143.22mg | 1% | |
| Total Carbs | 6.75g | 0% | |
| Sugars | 1.86g | 2% | |
| Dietary Fiber | 2.33g | 2% | |
| Protein | 1.34g | 1% | |
| Vitamin C | 20.8mg | 7% | |
| Vitamin A | 0.5mg | 3% | |
| Iron | 24.3mg | 28% | |
| Calcium | 18.5mg | 0% | |
* 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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