This Middle Eastern salad is a delicious side dish. This salad can also be served in a pita pocket.
- 1 1/2 cups water
- 3/4 cup bulgur (cracked wheat), rinsed and drained
- 1 cup diced, seeded tomatoes
- 1 cup chopped parsley
- 1/2 cup chopped scallions or green onions
- 1 teaspoon dill weed
- 4 black olives, sliced
- 1/4 cup raisins
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
In a small saucepan, bring the water to a boil. Remove from heat and add the bulgur. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 to 20 minutes.
In a large bowl, add the bulgur and the remaining ingredients. Toss gently just until the ingredients are evenly distributed. Cover and refrigerate for 2 hours to allow the flavors to blend. Serve chilled.
Nutritional Analysis (per serving)
- Total carbohydrate: 16 g
- Dietary fiber: 3 g
- Sodium: 28 mg
- Saturated fat: 0.5 g
- Monounsaturated fat: 3 g
- Total fat: 4 g
- Cholesterol: 0 mg
- Protein: 2 g
- Calories: 108