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  • 4servings
  • 405calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, B12, C, D
MineralsFluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) (1 1/3 cups) bulgur

  2. 1 teaspoon(s) lemon zest , grated 5 cup(s) fresh lemon juice

  3. 1/4 cup(s) extra-virgin olive oil

  4. 3/4 teaspoon(s) salt

  5. 1/2 teaspoon(s) freshly ground black pepper

  6. 1/8 teaspoon(s) ground allspice ,

  7. 1 cup(s) parsley , chopped

  8. 1/3cup(s) mint or basil , chopped

  9. 3 green bell peppers , roasted and peeled, cut into 1/2-inch squares

  10. 1 can(s) chickpeas , rinsed and drained

  11. 1 large ( 8 ounces) tomato , seeded and cut into 1/2-inch chunks

Instructions Jump to Ingredients ↑

  1. In large bowl, combine bulgur and 3 1/2 cups boiling water. Let stand at room temperature 30 minutes, or until softened. Pour into large strainer lined with kitchen towel and squeeze bulgur dry.

  2. Meanwhile, in large bowl, whisk together lemon zest, lemon juice, oil, salt pepper, and allspice. Stir in parsley and mint.

  3. Add bulgur and toss to combine. Add roasted peppers, chick-peas, and tomato and toss again. Serve chilled or at room temperature.

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