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water ground turmeric bulgur avocado grape tomatoes fresh cilantro lemon zest lemon juice olive oil garlic salt lemon
Viewed: 27 - Published at: 4 years agoIngredients
- 1 cup water
- 1/8 to 1/4 teaspoon ground turmeric
- 1/2 cup uncooked bulgur
- 1 medium avocado, diced
- 1 cup grape tomatoes, quartered
- 1/4 cup snipped fresh cilantro
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons olive oil (extra-virgin preferred)
- 1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
- 1/8 teaspoon salt
- 1 medium lemon, cut into 6 wedges
Method
- In a medium saucepan, bring the water and turmeric to a boil over high heat.
- Stir in the bulgur.
- Reduce the heat and simmer, covered, for 8 minutes, or until the bulgur is slightly firm and the water is almost evaporated.
- Pour into a fine-mesh strainer and run under cold water to cool completely.
- Shake off any excess liquid.
- Meanwhile, in a medium bowl, gently toss together the remaining ingredients except the lemon wedges.
- Add the bulgur, tossing gently to combine.
- Serve with the lemon wedges to squeeze over all.
- (Per Serving)
- Calories: 119
- Total Fat: 6.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 4.5g
- Cholesterol: 0mg
- Sodium: 58mg
- Carbohydrates: 15g
- Fiber: 5g
- Sugars: 2g
- Protein: 3g
- Dietary Exchanges
- 1/2 Starch
- 1 Vegetable
- 1 Fat
