North African Bulgar Salad

READY IN: 40mins
Recipe by Nasseh

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.)

Top Review by UmmBinat

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.

Ingredients Nutrition


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

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