| 10 | 35 | 395 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 1 |
| 1/3 cup | Bulgur, dry |
| 1 cup | Grape tomatoes (halved) |
| 1/2 cup | Parsley, fresh (chopped) |
| 1/2 small shallot(s) | Shallots (minced) |
| 1 tbsp | Red wine vinegar |
| 2 tsp | Extra virgin olive oil |
| 29 gm | Goat cheese, herb, soft (crumbled) |
| 1/4 tsp | Sea salt, fine (to taste) |
| 1/4 tsp | Black pepper (to taste) |
| 1 cup | Water, filtered (boiled) |
In a heatproof bowl, mix bulgur with 1/4 tsp salt and 1 cup boiling water. Cover, and let stand until tender, but slightly chewy (about 30 minutes).
Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.
| Grain | 1.9 |
| Milk Alternative | 0.6 |
| Vegetables | 3.2 |
