Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
208
Calories
4g
Protein
14g
Fat
21g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Bulgur | not in our table | 0 |
| Peppermint | 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
- 1/2 cup medium- or fine-grain bulgur
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
- 3/4 cup diced red onion
- 2 medium tomatoes, seeded and diced
- 1/3 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh basil
- 3 tablespoons finely chopped fresh dill
- 3 tablespoons finely chopped fresh cilantro
- 1/3 cup fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes