Zucchini, Tomato And Bulgur Salad

Ingredients

• 3 teaspoons olive oil
• 1 cup medium-grind bulgur
• 3 cups water
• 3 medium zucchinis, diced
• 2 medium tomatoes, seeded and diced
• ½ medium onion, peeled and diced
• 3 tablespoons fresh lemon juice
• 2 teaspoons salt
• Freshly ground pepper to taste
• 6 tablespoons coarsely chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    98 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 597 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four main-course or eight side-dish servings

Preparation

1. Heat 1 teaspoon of olive oil in a medium saucepan over medium-low heat. Add the bulgur and cook, stirring constantly, until toasted, about 5 minutes. Place in a large bowl. Salt the water, bring to a boil and pour it over the bulgur. Let soak until tender but firm, about 10 to 12 minutes. Drain through a fine sieve and place in a bowl.
2. Meanwhile, blanch the zucchinis in salted boiling water for 1 minute. Drain and refresh under cold running water. Drain again. Toss the bulgur with the zucchinis, tomatoes, onion, lemon juice, salt, pepper and parsley. Serve at room temperature.

30 minutes