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Add a photoServings: 4
Ingredients
- 2 c. Water
- 1 1/2 c. Bulgur
- 1/4 c. Extra-virgin extra virgin olive oil
- 3 Tbsp. Fresh lime juice, Or possibly
- 3 Tbsp. Fresh lemon juice
- 1 tsp Salt
- 1/4 tsp Grnd black pepper
- 1 c. Fresh parsley leaves, packed
- 6 lrg Red radishes
- 2 sm Ripe tomatoes
- 1 sm Cucumber
Directions
- In 3-qt saucepan, heat water to boiling over high heat. Remove from heat; stir in bulgur, oil, lime juice, salt, and pepper. Set aside to rehydrate bulgur and cold to room temperature, stirring occasionally.
- Meanwhile, chop parsley and cut radishes into julienne strips. Slice tomatoes and cucumber.
- Stir parsely and radishes into bulgur mix; spoon into center of serving plate. Surround mix with mounds of tomato and cucumber slices.
- NOTES : Radish strips add in crispness to this crack-sheat salad, that is reminiscent of tabbouleh sans the minced mint and green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 128 | 39% |
| Total Fat 14.49g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 612mg | 26% |
| Potassium 524mg | 15% |
| Total Carbs 45.99g | 12% |
| Dietary Fiber 11.3g | 38% |
| Sugars 2.9g | 2% |
| Protein 7.73g | 12% |
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