Bulgur Salad with Tomatoes

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Bulgur Salad with Tomatoes

Bulgur Salad with Tomatoes - Vegan delicacies with plenty of flavor.

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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
344
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie344 kcal(16 %)
Protein8 g(8 %)
Fat11 g(9 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage9.8 g(33 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.5 mg(36 %)
Folate79 μg(26 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C45 mg(47 %)
Potassium694 mg(17 %)
Calcium88 mg(9 %)
Magnesium114 mg(38 %)
Iron4 mg(27 %)
Iodine3 μg(2 %)
Zinc2.4 mg(30 %)
Saturated fatty acids1.6 g
Uric acid75 mg
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
250 grams
Bulgur (durum wheat semolina)
6
Tomatoes (each about 80 g)
1
large red Yellow onion
½ bunch
1 bunch
flat-leaf Parsley
½
4 tablespoons
1 tablespoon

Preparation steps

1.

Cook the bulgur in salted water according to the directions on the package.

2.

Blanch the tomatoes in boiling water. Peel and remove the seeds, then dice into cubes.

3.

Peel and finely dice the onion. Rinse the scallions. Julienne 1/3 of the scallions, and chop the rest.

4.

Rinse, dry, and chop the parsley. Squeeze the lemon half.

5.

Heat the oil in a pan. Add the onion and  chopped scallions and sauté over medium heat for 2 minutes. Add the tomato paste and lemon juice, and cook briefly. Add the diced tomatoes, then add the mixture to the bulgur.

6.

Season the bulgur with salt and pepper, then divide into 4 bowls. Garnish with the parsley and the remaining scallions.