Yield: 1 servings
|2 cups||Bulgur; (cracked wheat)|
|1 large||Bunch parsley|
|½ cup||Packed fresh mint leaves|
|¾ pounds||Tomatoes; seeded, chopped|
|6 tablespoons||Fresh lemon juice|
|2 tablespoons||Olive oil|
|¾ teaspoon||Ground cumin|
Place bulgur in large bowl. Pour enough warm water over to cover generously. Let stand until bulgur softens, about 15 minutes. Drain well, pressing out excess water. Return bulgur to same large bowl.
Meanwhile, finely chop parsley, mint and green onions in processor. Add bulgur. Mix in tomatoes, then lemon juice, oil and cumin. Season generously with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature.)
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 1331 Calories (kcal); 33g Total Fat; (20% calories from fat); 40g Protein; 244g Carbohydrate; 0mg Cholesterol; 122mg Sodium Food Exchanges: 14 Grain(Starch); 0 Lean Meat; 4½ Vegetable; ½ Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.