Med-Rim Bulgur Salad

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 Information

  • Nutritional analysis per serving (6 servings)

    270 calories; 13 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 16 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Soak bulgur in 4 cups of boiling water for 30 minutes. Squeeze dry. Reserve.
2. Heat oil in medium skillet. Saute onion over low heat until soft but not brown, about 8 minutes. Reserve with oil.
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.