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Ingredients
1 ½ cups bulgur wheat
1 ½ cups lightly packed mint leaves
1 ½ cups lightly packed parsley
1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about ¾ cup)
6 scallions, cleaned and minced (about ¾ cup)
4 cloves garlic, peeled, crushed and minced (about 1 tablespoon)
1 ½ teaspoons salt
1 ½ teaspoons Tabasco sauce
⅓ cup lemon juice
⅓ cup corn oil
Nutritional analysis per serving (6 servings)
33 grams carbs; 37 milligrams cholesterol; 406 calories; 7 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 7 grams fiber; 352 milligrams sodium; 15 grams protein; 1 gram 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.
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Preparation
- Step 1
Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
- Step 2
Meanwhile, coarsely chop the mint and parsley together. (There should be 1 ½ cups total.)
- Step 3
Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
- Step 4
Serve at room temperature.
Private Notes
Comments
Recipe looks incomplete. I added mint and parsley with everything else. It doesn’t say in recipe. Used olive oil and omitted Tabasco. Tasty and will make it again with other summer ingredients.
Excellent! I used olive oil instead of corn oil.