This is my favorite, go-to salad for meal prep, dinner parties, a quick lunch and so much more! Some call it a Turkish Bulgur Salad, others make and call this the Vegetarian Kibbeh Niyye…it’s all so wonderful! This Bulgur salad looks like the more colorful cousin of Tabbouleh.
1:1 Ratio fine bulgur to boiling water (1 cup fine bulgur/1 cup boiling water)
1 small cucumber
1/4 red/orange/yellow bell pepper (whatever you have on hand!)
1/4 medium red onion
1-2 green onion stalks
1/2 jalapeño or serrano pepper (optional)
peel of 1/2 a lemon, zested or finely chopped
Fresh Parsley and Mint, finely chopped
1+ tablespoon tomato paste
Salt, to taste
pepper, to taste
paprika, to taste
lemon, to taste
pomegranate molasses, to taste
Step 1: In a large bowl (because the bulgur will expand) measure out 1 cup of bulgur and then pour 1 cup of boiling water over it, quickly give it a good stir and then cover it with a lid or glass plate. Let it sit for 20 minutes or until the bulgur is cooked through. It’s just like preparing couscous 🙂
Step 2: While the bulgur, soaks finely chop up all the vegetables and fresh herbs and set aside into a large mixing bowl (you’re going to be adding the bulgur to this mix, so make sure it’s large enough)
Step 3: Uncover the bulgur, fluff it up with a fork and then using your hand, mix in 1+ tablespoon of tomato paste and salt, pepper, paprika to taste.
Step 4: Combine seasoned bulgur with veggies and herbs, stir well 5️⃣ dressing: lemon, olive oil, pomegranate molasses, to taste.