|Bulgur wheat||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Olive oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Black pepper||1 Dash|
Measure bulgur into a small bowl; add hot tap water to cover.
Split garlic clove; push down into bulgur; let stand about 20 minutes.
Meanwhile, in a medium bowl, whisk together oil, lemon juice, salt, and pepper.
With scissors snip in parsley, green onion, and mint, if using.
Chop tomato (on a plate to save juice); add tomato and juice to dressing'.
Remove garlic from bulgur, drain in a strainer; press out excess water with back of spoon; add to tomato mixture.
Mix well; cover, refrigerate several hours to overnight.(I usually make it in the morning for the evening meal.)
Serving size: Complete recipe
Calories 488 Calories from Fat 275
% Daily Value*
Total Fat 31 g47.9%
Saturated Fat 4.3 g21.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 990.5 mg41.3%
Total Carbohydrates 50 g16.6%
Dietary Fiber 12.3 g49.2%
Sugars 5.7 g
Protein 9 g17.1%
Vitamin A 44.8% Vitamin C 67.5%
Calcium 6.1% Iron 14%
*Based on a 2000 Calorie diet