Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
198
Calories
3g
Protein
14g
Fat
19g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (240 ml ) bulgur wheat
- 2 cups (480 ml) fresh parsley , finely chopped
- 1 large tomato , diced with seeds discarded
- 1 cup (240 ml) green onions , chopped
- ⅓ cup (80 ml) extra virgin olive oil
- ½ cup (120 ml) fresh lemon juice
- 1 pinch of salt
Directions
1
Boil 2–3 cups of water
2
Once water comes to a boil, add bulgur wheat and remove from heat. Let cool.
3
Drain the bulgur wheat, and mix wheat with all other ingredients.
4
Refrigerate.
Recipe sourced from
wikibooks