Med-Rim Bulgur Salad
- Total Time
- 45 minutes plus 2 hours for chilling
- Prep Time
- 2 hours chilling
- Rating
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Ingredients
- 1½cups coarse bulgur
- 3tablespoon olive oil
- 1cup finely diced onion
- ⅔cup finely chopped parsley
- ⅓cup finely chopped cilantro
- 6tablespoons lightly toasted pine nuts
- 3tablespoons fresh lemon juice
- 1½tablespoons pomegranate molasses
- 1tablespoons ground cumin
- 1½teaspoons Mediterranean oregano
- 1½teaspoons ground coriander seeds
- ¼teaspoon ground allspice
- Salt to taste
- 2teaspoons sumac, if desired
Nutritional analysis per serving (6 servings)
274 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 6 grams protein; 232 milligrams sodium
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
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