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 3/4 cup)
- 6 scallions, cleaned and minced (about 3/4 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
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Nutritional Information
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Nutritional analysis per serving (6 servings)
265 calories; 12 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 5 grams protein; 634 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 servings
Preparation
- 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).
- Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
- 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.
- Serve at room temperature.
Dining and Cooking