9 15 205
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Health Highlights


3 bunch Parsley, Italian, fresh
1/3 cup Bulgur, dry
4 stalk(s) Green onion
1/4 cup Mint, fresh (chopped)
2 large Tomato (diced)
1 1/2 tsp Salt (to taste)
1/4 tsp Black pepper (to taste)
1/4 cup Lemon juice (to 1/3 cup as needed)
1/4 cup Extra virgin olive oil


1. Wash parsley well, drain and shake out excess moisture.

2. Soak crushed wheat in water in a large mixing bowl for 2 minutes. Drain well. Set aside while preparing other ingredients.

3. Remove stems from parsley and discard. Chop parsley very fine. Add to wheat.

4. Chop onions fine and add to the mixture along with the remaining ingredients.

(If not serving immediately, do not add tomatoes and onions until just before serving. Toss well)

5. Serve with romaine lettuce leaves, using to scoop up salad for eating.

(Serve with kibbi nayli, hommour bi tahini, shish kabob)

Nutrition Facts

Per Portion

Calories 205
Calories from fat 127
Calories from saturated fat 18.7
Total Fat 14.1 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 10.2 g
Cholesterol 0
Sodium 895 mg
Potassium 870 mg
Total Carbohydrate 20.4 g
Dietary Fiber 6.5 g
Sugars 9.8 g
Protein 2.4 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.5
Vegetables 2.9

Energy sources


Meal Type(s)