| 10 | 43 | 88 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 13 min | 30 min | 8 |
| 1 cup | Bulgur, dry |
| 2 cup | Parsley, dried (fresh, packed) |
| 1 cup | Tomato (diced) |
| 1 cup | Cucumber (diced) |
| 1/4 cup | Mint, fresh (chopped) |
| 1/2 cup | Green onion |
| 1 medium | Lemon |
| 1 clove(s) | Garlic |
| 1 tsp | Sea Salt |
| 1/4 tsp | Black pepper (to taste) |
1. Cookbulgar in 1.5 cups water in a covered pot on stovetop. Bring to a low simmer and stir frequently for about 12 minutes. Reduce heat, cover, and allow to sit for another 15 minutes.
2. Dice tomato, cucumber, and green onions into very small pieces.
3. Place tomatoes and cucumber into a colander and toss with 1/2 tsp. of salt. Allow to sit for 15 minutes. Squeeze out excess moisture.
4. In a food processor, chop parsley, mint, and garlic clove into very small pieces.
5. In a salad bowl, combine all ingredients.
6. Squeeze lemon juice on top. Toss to mix.
7. Serve. Enjoy!
| Fruit | 0.1 |
| Grain | 0.7 |
| Vegetables | 0.6 |
