LibreRecipes

Bulgur, Parsley, and Mint Salad

Rating

Calories

196.0

Protein

5.0

Sodium

400.0

Fat

10.0

1 1/4 cups fine or medium bulgur

1 1/4 cups water

1 red onion

1 1/4 teaspoons salt

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

5 cups packed fresh flat-leafed parsley leaves (about 3 large bunches)

1 1/2 cups packed fresh mint leaves (about 1 large bunch)

1 bunch scallions

1/2 small English cucumber

1/2 pound vine-ripened tomatoes

1/3 cup fresh lemon juice

1/3 cup olive oil

In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.
Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.