Directions:
- Rinse bulgur thoroughly in a fine-mesh strainer under running water, then set aside to drain about 5 minutes.
- Toss bulgur with 1/4 cup lemon juice in a large bowl and set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.
- Stir in parsley, tomatoes, scallions, and mint, to combine.
- In a separate bowl, whisk remaining 4 teaspoons lemon juice, olive oil, 1/4 tsp salt, and cayenne (if using) together, then pour over bulgur mixture and toss to coat.
- Cover and refrigerate to blend, 1 to 2 hours. Season with salt to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.03 Kcal (724 kJ) | ||
| Calories from fat | 113.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.63g | 19% | |
|---|---|---|---|
| Sodium | 18.46mg | 1% | |
| Potassium | 326.13mg | 7% | |
| Total Carbs | 13.86g | 5% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 2.61g | 5% | |
| Vitamin C | 41mg | 68% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 31.1mg | 173% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 152.62 Kcal (639 kJ) | ||
| Calories from fat | 100.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 19% | |
|---|---|---|---|
| Sodium | 16.28mg | 1% | |
| Potassium | 287.67mg | 7% | |
| Total Carbs | 12.23g | 5% | |
| Sugars | 1.8g | 8% | |
| Dietary Fiber | 3.45g | 16% | |
| Protein | 2.31g | 5% | |
| Vitamin C | 36.2mg | 68% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 27.5mg | 173% | |
| Calcium | 47.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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