Bulgur Wheat, Cucumber, Tomato and Herb Salad
This bulgur wheat, cucumber, tomato and herb salad is very similar to tabouleh. We changed the proportion of each ingredient to make a less leafy salad!
Servings: 1 person
Calories: 418kcal
Equipment
- 1 Saucepan
- 1 knife
- 1 chopping board
- 1 teaspoon
Ingredients
- 1 cup of bulgur wheat
- 1 cucumber diced
- ¼ onion diced
- 3 large handfuls of baby tomatoes chopped
- Large bunch of fresh parsley roughly chopped
- Large bunch of fresh mint roughly chopped
- 1-2 teaspoon of balsalmic vinegar
- 1-2 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- 2-3 teaspoon olive oil
Instructions
- Add 1 cup of bulgur wheat and 2 cups of water to a saucepan. Bring to a boil and leave to cook on a low heat for 10-12 minutes. Move to a bowl and leave to cool for 30 minutes.
- Add cucumbers, onions, baby tomatoes, parsley and mint to the bulgur wheat. Mix well.
- Season the mix with balsamic vinegar, lemon juice, salt, pepper, olive oil and stir well. Adjust the seasoning if necessary.
Notes
Batch: Feel free to half, double or triple the ingredients in this recipe to feed more or less people.
Nutrition
Serving: 1161g | Calories: 418kcal | Carbohydrates: 75.35g | Protein: 14.58g | Fat: 11.43g | Saturated Fat: 1.686g | Polyunsaturated Fat: 1.76g | Monounsaturated Fat: 6.99g | Trans Fat: 0.004g | Sodium: 79mg | Potassium: 2270mg | Fiber: 18.8g | Sugar: 22.81g | Vitamin A: 9925IU | Vitamin C: 176.9mg | Calcium: 213mg | Iron: 7.95mg