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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes. | 2. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. | 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, the lemon juice, and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fine bulgur	1	cup		-	-	-	-
water	1	cup	boiling	0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	2		chopped	65.52	14.1596	3.2032	0.728
cucumber	1		diced	15.96	2.8728	0.7847	0.2128
green bell pepper	2		chopped	58.38	12.788	2.0016	0.7506
red bell pepper	1		chopped	-	-	-	-
green onion	7		chopped	134.19	28.5278	4.8209	2.3359
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
mint leaf	1/2	cup	minced	-	-	-	-
red pepper flake	1	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
juice lemon	1			3.355	1.0523	0.0534	0.0366
pomegranate molasses	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.