Spicy Bulgur Salad
Yield
6 servingsPrep
20 minCook
?Ready
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
fine grade |
|
| 3 | medium |
tomatoes
chopped |
|
| ½ | cup |
fennel bulb
julienned |
*
|
| 1 | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
cilantro
chopped |
|
| ½ | cup |
white radish
thinly sliced |
* |
| 1 | small |
romaine lettuce
torned |
*
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| ½ | cup |
olive oil
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
pita bread
halves |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
fine grade |
|
| 3 | medium |
tomatoes
chopped |
|
| 118 | ml |
fennel bulb
julienned |
*
|
| 237 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 118 | ml |
white radish
thinly sliced |
* |
| 1 | small |
romaine lettuce
torned |
*
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 118 | ml |
olive oil
|
|
| 79 | ml |
lemon juice
|
|
| 1 | each |
garlic cloves
crushed |
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
pita bread
halves |
* |
Directions
Rinse bulgur and place it in a medium bowl.
Cover with cold water and let soak until it is tender to the bite, 20 to 30 minutes.
Drain thoroughly and squeeze out any excess water.
Fluff to separate the grains.
Combine tomatoes, fennel, parsley, cilantro, radishes, lettuce and scallions.
Add bulgur and toss.
Whisk together the oil, lemon juice, garlic, cumin, cinnamon, cayenne, salt and pepper.
Pour over the salad and toss.
Chill, covered, in the refrigerator.
Serve surrounded by warm pita halves.
