North African Bulgar Salad

Submitted 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.)"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 1⁄2 cups bulgur wheat
• 1 1⁄4 cups boiling water
• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 1⁄2 teaspoon garlic powder
• salt & pepper
• 2 tablespoons of fresh mint, chopped
• 3 tablespoons fresh cilantro, chopped
• 1 red bell pepper
• 1 bunch scallion, chopped
• 1⁄2 cucumber, chopped
• 1⁄3 cup black olives, pitted & sliced
• 2 cups feta cheese, crumbled
• lime wedge, to serve

directions

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.

Reviews

[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.

 

[Teddys Mommy]

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.

 

[Iceland]

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

 

[mersaydees]

I had a feeling about this going into it, so I broke out my expensive extra virgin olive oil (costs more than most bottles of wine!), gourmet sea salt, and used an English seedless cucumber. I also used dried coriander because I forgot to purchase fresh cilantro (my bad!). The crunchy al dente texture of the bulgur wheat is like the "bones" giving this salad structure. Very wonderful! Thanks, Nasseh! Made for <b>N*A*M*E Tag</b>.

 

[bluemoon downunder]

WOW! This recipe was for me very much a kind of sophisticated Tabbouli. And has certainly upstaged - and replaced - every Tabbouli recipe I've ever made! So many more ingredients than I'm accustomed to in Tabbouli and a superb blend of flavours. I particularly liked the inclusion of the olives (I used kalamata olives), the feta and the red pepper - which I oven roasted with a little olive oil and some freshly minced garlic. And the cucumber! Thanks for sharing this gem of a recipe, Nasseh! I'll be making this often during the summer.