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Ingredients

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Directions

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  • In a 3 1/2- or 4-quart slow cooker combine broth, bulgur, carrots, chopped onion, garlic, lemon peel, 1/2 teaspoon salt, and pepper.

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  • Cover and cook on high-heat setting for 2 1/2 to 3 hours. Transfer mixture to a large bowl. Cover and chill for 3 to 24 hours.

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Instructions Checklist
Instructions Checklist
  • Stir in tomatoes, cucumber, green onions, parsley, and mint. For dressing, in a small bowl whisk together oil, lemon juice, and 1/2 teaspoon salt. Drizzle dressing over bulgur mixture; toss gently to coat. If desired, serve with lemon wedges.

ICON

warm weather

Nutrition Facts

125 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 1 mg cholesterol; 409 mg sodium. 225 mg potassium; 20 g carbohydrates; 5 g fiber; 2 g sugar; 3 g protein; 0 g trans fatty acid; 3498 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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