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    You are in: Home / Recipes / North African Bulgar Salad Recipe
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    North African Bulgar Salad

    North African Bulgar Salad. Photo by mersaydees

    1/1 Photo of North African Bulgar Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Nasseh's Note:

    I found this recipe in a N*A*M*E* cookbook. I haven't tried it yet. (Prep time includes soaking time for the wheat.)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the bulgar wheat in a large bowl.
    2. 2
      Then add the boiling water & let soak until all the water is absorbed, around 30 minutes.
    3. 3
      Stir occasionally with a fork to break up any clumps.
    4. 4
      While soaking the wheat, broil the red pepper in the oven until softened.
    5. 5
      Let cool, then peel & remove the seeds.
    6. 6
      Slice into thin strips to be used later.
    7. 7
      In a mixing bowl, whisk together the oil, lemon juice, & spices.
    8. 8
      Pour the oil mixture over the bulgar wheat, add the herbs & mix well.
    9. 9
      Stir in the red pepper strips, scallions, cucumber, olives, & feta cheese. Cover & chill in the refrigerator until ready to serve.
    10. 10
      Garnish with lime wedges.

    Ratings & Reviews:

    • on August 24, 2010

      I am not staring this as I made this gluten free using cooked quinoa and it came out 4 stars. I changed the cilantro to flat leaf parsley because when I found it in my fridge it had become old. It was definitely different flavoured than tabbouleh as many have been comparing it to. I used less goats milk feta cheese and kalamata olives, baby cucumber, extra fresh lemon juice per preference and the rest. Made for Ramadan Tag 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2010

      55

      Very tasty! I roasted the bell pepper at.. uh.. I think 375 for about 30 minutes, then sliced it into bite sized pieces. I had to add a little more hot water than directed because my bulgur was still crunchy after 30 minutes. Other than that I followed the recipe very closely and it was delicious. I've madeTabbouli and this is similar but MUCH tastier.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2009

      55

      I used fresh 2 fresh tomatoes cut in chunks instead of the bell pepper. It worked great. This is a very refreshing, light dish which can be served with meat but we dat ratatouile and oven baked potatoes with yogurt with it. But i also like it on its own. Thank you for sharing! Made for Ramadan 2009

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for North African Bulgar Salad

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 420.0
     
    Calories from Fat 279
    66%
    Total Fat 31.0 g
    47%
    Saturated Fat 13.3 g
    66%
    Cholesterol 66.7 mg
    22%
    Sodium 949.6 mg
    39%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 5.6 g
    22%
    Sugars 6.4 g
    25%
    Protein 14.4 g
    28%

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