This dish gives Middle Eastern bulgur wheat a Mediterranean character.
Ingredients
- 2 cups bulgur wheat
- salt and freshly ground black pepper
- 1¼ cups tomato juice
- 1 tbsp capers, drained
- 12 black olives, such as Kalamata, pitted and halved
- 12 green olives, pitted and halved
How to Make It
- Pour the bulgur wheat into a large heatproof bowl, then pour in just enough boiling water to cover—about 1¼ cups. Let stand for 15 minutes.
- Season generously with salt and pepper, and stir well with a fork to fluff up the grains. Add the tomato juice, a little at a time, until the bulgur has absorbed all the juice. Let stand for a few minutes between each addition—the bulgur will absorb quite a lot of moisture.
- Now add the capers and olives, taste, and season again if needed.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 360 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4 g 11% |
Saturated Fat 0.7 g 4% |
Trans Fat 0.0 g |
Sodium 0.7 mg 0% |
carbohydrates 66 g 51% |
Dietary Fiber 7 g 18% |
Sugars 2 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |