Turkish · Lunch
Bulgur Parsley Salad
Bulgur parsley salad combines steamed fine bulgur with parsley, mint, tomato, and scallion, dressed in olive oil and lemon juice with tomato paste and harissa. Naturally dairy-free and served cool, it is a classic Turkish starter or side.
$3
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
396Calories
11.2gProtein
16.8gFat
54.3gCarbs
7.1gSugar
11.9gFiber
614mgSodium
0mgChol
2.4gSat Fat
950mgPotassium
102mgCalcium
4.8mgIron
0mcgVitamin B12
51mgVitamin C
Goes well with
Sauvignon Blanc
local
Turkish Mint Tea (Çay)
international
vegan
vegetarian
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Place fine bulgur in a heatproof bowl and pour boiling water over it; cover and let stand 15 minutes until grains soften and absorb all liquid.
2
Mix the tomato paste, harissa, ground cumin, olive oil, and lemon juice into warm bulgur until grains turn an even reddish colour.
3
Chop the parsley finely, mince the mint, dice the tomato, and slice the scallions thinly. Toss all into the bulgur with salt and black pepper to taste.
4
Chill in the refrigerator for 10 minutes so flavours settle and salad firms slightly.
5
Plate
Line a small plate with lettuce leaves and mound the salad on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 oz114g fine bulgur
- 1 1/3 cup320ml boiling water
- 2 cup60g parsley
- 4 tbsp4 tbsp mint
- 22 small tomato
- 44 scallions
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp harissa
- 4 tbsp60ml olive oil
- 2 tbsp30ml lemon juice
- 1/2 tsp1/2 tsp ground cumin
- salt, to taste
- black pepper, to taste
- 44 lettuce leaves, to serve
