By Mayo Clinic Staff

Dietitian's tip:

This Middle Eastern salad is a delicious side dish. This salad can also be served in a pita pocket.

Number of servings

Serves 8

Ingredients

  1. 1 1/2 cups water
  2. 3/4 cup bulgur (cracked wheat), rinsed and drained
  3. 1 cup diced, seeded tomatoes
  4. 1 cup chopped parsley
  5. 1/2 cup chopped scallions or green onions
  6. 1 teaspoon dill weed
  7. 4 black olives, sliced
  8. 1/4 cup raisins
  9. 1/4 cup lemon juice
  10. 2 tablespoons extra-virgin olive oil
  11. Freshly ground black pepper, to taste

Directions

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

Serving size :About 1/2 cup

  • Total fat 4 g
  • Calories 108
  • Protein 2 g
  • Cholesterol 0 mg
  • Total carbohydrate 16 g
  • Dietary fiber 3 g
  • Monounsaturated fat 3 g
  • Saturated fat 0.5 g
  • Sugars 0 g
  • Sodium 28 mg
  • Trans fat 0 g
May 30, 2015