| 12 | 45 | 117 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 8 |
| 1/2 tsp | Black pepper |
| 1 cup | Bulgur, dry |
| 1 cup | Water (boiling) |
| 1 1/4 cup chopped | Cucumber, peeled (seeded) |
| 2 tbsp | Extra virgin olive oil |
| 3 clove(s) | Garlic (minced) |
| 1/2 cup | Green onion (chopped) |
| 3 tbsp | Lemon juice |
| 1/4 cup | Mint, fresh (chopped) |
| 1 cup | Parsley, fresh (chopped) |
| 3/4 tsp | Salt |
| 3 cup chopped | Tomato |
1. Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.
2. Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.
| Grain | 0.7 |
| Vegetables | 1.3 |
