|½ cup||Uncooked bulgur, (cracked wheat)|
|2 tablespoons||Fresh lemon juice|
|1½ tablespoon||Olive oil|
|½ cup||Finely chopped green onions|
|2||Garlic cloves, minced|
|2 cups||Finely chopped tomato|
|1¼ cup||Finely chopped celery|
|¾ cup||Finely chopped fresh parsley|
|1 cup||Seeded finely chopped cucumber|
Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture.
Sprinkle salt over cucumber. Cover and chill 24 hours. Yield: 5 servings (serving size: 1 cup).
Per serving: 113 Calories; 5g Fat (34% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 252mg Sodium Serving Ideas : Toss well before serving.
NOTES : A few years ago I worked at Washington University with a group of vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread. -- Annette S. Liebman, St. Louis, Missouri.
Recipe by: Cooking Light, March 1995, page 134 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.
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