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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (251g) Recipe makes 4 servings |
||
| Calories 610 | ||
| Calories from Fat 494 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.9g | 84% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 39.5g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 602mg | 25% | |
| Potassium 408mg | 11% | |
| Total Carbohydrate 30.0g | 9% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 3.3g | ||
| Protein 5.2g | 10% | |
Ingredients
- 2 cups coarse cracked wheat or bulgur wheat
- 1 teaspoon salt
- 1/2 cup fresh parsley, minced
- 1/4 cup fresh mint, minced
- 1/2 cup scallion, chopped
- 2 tomatoes, chopped
- 3/4 cup lemon juice
- 1 cup olive oil
- pepper, to taste
- 1/2 cup cucumber, chopped
Directions
1
In a large pyrex casserole, with a lid, put the cracked wheat and salt. Cover with boiling water and put the lid on, while you prepare the other ingredients; leave covered for at least 3/4 hour.2
Drain off the excess water and toss the wheat with the other prepared ingredients. Leave it to marinate for an hour. This is especially good with lamb or grilled meat.3
Prep time includes marinating time.
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