Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Fine bulgar; (cracked wheat) |
| 1 bunch | Spring onions; trimmed and finely |
| \N \N | ; chopped |
| 2 larges | Ripe tomatoes; seeded and diced |
| 1 \N | Red capsicum; seeded and diced |
| 1 small | Cucumber; peeled, seeded and |
| \N \N | ; diced |
| 1 \N | \" packed\" cup parsley; minced |
| ¼ cup | Fresh mint; sliced |
| 80 grams | Cup red pepper paste; (recipe attached) |
| 2 \N | Lemons; juice of |
| 60 millilitres | Olive oil; (3 tablespoons) |
| 1 tablespoon | Pomegranate molasses; (see note) |
| 2 teaspoons | Ground cumin |
| \N \N | Salt and pepper to taste |
Cover the bulgar with cool water and allow to stand for 30 minutes. Drain well, squeezing out any excess water. In a mixing bowl, combine the spring onions, tomatoes, capsicum, cucumber, parsley and mint and mix well.
Whisk together the lemon juice, olive oil, pomegranate molasses, cumin and salt and pepper. Pour the dressing over the vegetable mixture and toss thoroughly to make sure all the ingredients are coated. Add extra salt to taste if necessary then chill for two hours then serve cold or at room temperature.
Converted by MC_Buster.
Per serving: 628 Calories (kcal); 57g Total Fat; (74% calories from fat); 7g Protein; 37g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4½ Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.