Bulgur, Red Pepper, Cucumber and Cheese Salad

Total Time
Prep 40 mins
Cook 0 mins

A delightful salad from North Africa. Oil-cured black olives can also be added to this salad just before serving, if you like.

Ingredients Nutrition


  1. Place the bulgur wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
  2. In a mixing bowl, whisk together the oil, lemon juice and seasoning.
  3. Pour oil mixture over the bulgur wheat, add the herbs and mix well.
  4. Then mix in the remaining ingredients.
  5. Cover and chill until required.
  6. Serve garnished with lime wedges.
Most Helpful

Delicious! The one bunch spring onions came out to 5 for me, and that just enough. In the spirit of tabbouleh, I also nearly a cup of minced parsely which really went well with all the other flavours. Another great one, Mirj.

evelyn/athens July 17, 2003

Very nice solid bulgur recipe. I couldn't find the info to convert from metric, so I used 1 cup dry bulgur wheat, and twice that of water. I had to pour off a little water after it soaked. I backed off the olive oil a little bit, since I tend to like things dry. I did toss in some parsley as Evelyn suggested, and adding cured black olives sounds great, too.

realbirdlady August 21, 2007