2 Serves
21 Mins
9 g
61 g
19 g
Place the bulgur wheat in a bowl and cover with water to soak until tender, then drain thoroughly.
Ingredients, vitamins, and health benefits
Bulgur Wheat
Parsley
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Vitamin K
2021 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
242 µg / 400 µgCalcium
254 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
1014 mg / 4,700 mgSodium
372 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
10 g / 28 gSugar
26 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Remove the stems from the parsley and mint, rinse the leaves in a colander, and pat them dry with paper towels.
Pulse the parsley and mint in a food processor until finely chopped, then transfer the mixture to a large mixing bowl.
Add the chopped green onions, diced tomatoes, and the prepared bulgur wheat to the bowl and stir to combine.
Drizzle the salad with lemon juice and olive oil, tossing well to coat all ingredients evenly.
Refrigerate the salad for at least one hour before serving alongside pita bread.
Mint
Green Onions
Tomato
Lemon Juice
Olive Oil
Pita Bread
Vitamin A
589 µg / 900 µgVitamin C
185 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
2021 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
242 µg / 400 µgCalcium
254 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
1014 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
26 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0
g5
g13
g
2
g15
g7
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g