Bulgur Salad

"This is a nice light salad for hot days. This salad is very similar to couscous, but the main ingredient is bulgur and here the sour taste is given by pomegranate molasses."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Artandkitchen photo by Artandkitchen
Ready In:
30mins
Ingredients:
12
Serves:
2-4
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ingredients

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directions

  • Poor boiling water over bulgur, cover and let soak for 15 minutes.
  • In the meanwhile prepare all the other ingredients.
  • Transfer bulgur in a cold bowl and add tomato paste to bulgur and mix well with the fork until incorporated.
  • Add red peppers and let cool down at least 10 minutes.
  • Add all remaining ingredients mix with the fork.
  • Taste the bulgur and add more pepper, salt or molasses if you want some more.
  • Serve cold or chilled.
  • Note: Feel free to add more ingredients like olives, tomato cubes, cucumber, and/or what your like.

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Reviews

  1. Simple and perfect picnic salad! Used as many fresh locals ingredient as possible. Part of the standard paprika was replaced with Spanish smoked paprika (1/4 teaspoon). Ketchup for tomato paste. Fresh mint from the garden! Lemon cucumbers and standard cucumbers were added. Tossed in a few Turkish? olives-or maybe they were Italian. <<<--I forgot. Red peppers were added last because I like bell peppers only if they are super crunchy. I'll try with quinoa next time not that we are gluten-free but just to try it for fun! Thanks for posting! Loved the salad!
     
  2. So good. I made ours gluten free using cooked quinoa in place of the bulgur. I used sweet onion instead of red, a good canned tomato paste, orange bell pepper as we prefer it to the other bell peppers, Cortas pomegranate molasses, flat leaf parsley, sweet paprika, unrefined extra virgin olive oil, sea salt & freshly ground pepper, to taste, plus the rest of the ingredients. I would make this again. Made for, SEPTEMBER NA/ME TAG!
     
  3. I used half of the oil, subsituted lemon juice for the molasses and still the flavour was really nice and light. I added cucumber and tomatoes to the salad as well. The serving size is closer to 4 than to 2, I would say. Thanks for sharing.
     
  4. I absolutely love Bulgur and this salad was delish. I love all the additions to the salad; especially the pomegranate molasses. I don't get to use this ingredient very often, but it adds such a nice sweet/sour taste to dishes. So easy to make and so very healthy for you. Made for the Winner of the Treasure Hunt - Sweet December tag.
     
  5. I want to start by saying that I know this is meant to be a cold salad, however, it's now mid January on the Canadian prairies with today's high temp of -39. I served this if not hot very warm and was very happy with it. Had to skip the molasses as it's not available anywhere remotely near me and also needed to use dried mint. All of that being said, I loved every bite of this delicious dish. I didn't add anything else and didn't really miss adding more veggies. If it were summer that might be different. Every time I have bulgur I'm reminded of how much I like it and think that I should be using it more often. This was no exception. Made for awald's Treasure Hunt win in the Sweet December 2013 event. :D
     
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RECIPE SUBMITTED BY

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
 
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