Turkish Bulgur Veggie Salad (Kisir)

1. 1

   Put the bulgur in a bowl and pour in the boiling water. Cover and let it sit for 20 minutes.

2. 2

   Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion, then cook and stir until it softens and becomes translucent, about 5 minutes.

3. 3

   Drain the bulgur and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, lemon juice, and pomegranate molasses. Toss gently until the salad is well combined. Serve right away, or refrigerate until serving.

• Calories 359.84 kcal Moderate
• Protein 12.89 g Good Source
• Carbs 48.93 g Moderate
• Total Fat 9.26 g Moderate
• Saturated Fat 1.59 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 3.21 mg Low Source
• Sodium 496.96 mg High
• Fiber 14.6 g Good Source
• Sugar 15.6 g High
• Added Sugar 0.0 g Low Source
• Calcium 123.15 mg Low Source
• Iron 4.76 mg Good Source
• Potassium 418.12 mg Low Source
• Vitamin A 372.36 mcg_rae Good Source
• Vitamin C 79.76 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅