Med-Rim Bulgur Salad
Published July 19, 1994
- Total Time
- 45 minutes plus 2 hours for chilling
- Prep Time
- 2 hours chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ cups coarse bulgur
3 tablespoon olive oil
1 cup finely diced onion
⅔ cup finely chopped parsley
⅓ cup finely chopped cilantro
6 tablespoons lightly toasted pine nuts
3 tablespoons fresh lemon juice
1 ½ tablespoons pomegranate molasses
1 tablespoons ground cumin
1 ½ teaspoons Mediterranean oregano
1 ½ teaspoons ground coriander seeds
¼ teaspoon ground allspice
Salt to taste
2 teaspoons sumac, if desired
Nutritional analysis per serving (6 servings)
36 grams carbs; 274 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 6 grams fiber; 232 milligrams sodium; 6 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Soak bulgur in 4 cups of boiling water for 30 minutes. Squeeze dry. Reserve.
- Step 2
Heat oil in medium skillet. Saute onion over low heat until soft but not brown, about 8 minutes. Reserve with oil.
- Step 3
Put soaked bulgur in large bowl and add cooked onion with oil. Mix with fork. Add remaining ingredients except sumac, and mix. Chill several hours. Sprinkle with sumac before serving.
Private Notes