Total Time
Prep 10 mins
Cook 20 mins

Use this either as a hearty, main dish salad or as a side dish.

Ingredients Nutrition


  1. Toast the bulgur in a frypan over medium heat for a few minutes, stirring, until it is turning golden and it starts to pop slightly.
  2. Pour into a bowl, add boiling water, and set aside.
  3. Heat the olive oil in the frypan over medium heat; add the onions, cinnamon, cardamom, allspice and ginger.
  4. Cook, stirring frequently, until the onion is translucent.
  5. Add the cooked and seasoned onions, celery, red pepper, chickpeas, sultanas, pine nuts and most of the herbs to the bulgur mixture.
  6. Season with salt and pepper, and fold everything together.
  7. Garnish with the remaining herbs.


Most Helpful

Excellent salad! Really a great use of bulgar and a very pleasant, rich tasting spice mix. There's no heat--so some might wish to add a little bit of chili or some cayenne. I used currants and realize that it would have been better with raisins--a little more of a bite. Makes four generous servings. Thanks, Molly!

Chef Kate April 06, 2006

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