Bulgur Salad

Name: Bulgur Salad
Ingredients: 250 g bulgur (uncooked, fine grain preferred); 450 ml boiling water; 3 spring onions (sliced into thin rings); 2 tomatoes (deseeded and diced); 2 small red bell peppers ~150g each (diced); 1 red onion (finely diced); 10 g fresh parsley, finely chopped (or mint as alternative); 6 tablespoons olive oil; 50 g tomato paste; 2 teaspoons honey (or agave syrup for vegan option); 2 tablespoons fresh lemon juice; Salt and cayenne pepper to taste

By admin 2/28/2026

This 20-minute salad recipe draws inspiration from Middle Eastern cuisine's appreciation for bulgur's versatility. Bulgur has an advantage over couscous due to its texture. The dish works equally well prepared ahead, as it improves when flavors meld together.

Ingredients

Scale:

Units:

250 g bulgur (uncooked, fine grain preferred)
450 ml boiling water
3 spring onions (sliced into thin rings)
2 tomatoes (deseeded and diced)
2 small red bell peppers ~150g each (diced)
1 red onion (finely diced)
10 g fresh parsley, finely chopped (or mint as alternative)
6 tablespoons olive oil
50 g tomato paste
2 teaspoons honey (or agave syrup for vegan option)
2 tablespoons fresh lemon juice
Salt and cayenne pepper to taste

Instructions

Pour uncooked bulgur into a bowl, cover with boiling water (should be just covered), add 1/2 teaspoon salt, stir, and let soak 10-15 minutes uncovered. If excess water remains, drain carefully with a spoon.
While bulgur soaks, prepare vegetables: wash and dice peppers and tomatoes, slice spring onions into rings, finely dice red onion, wash and mince parsley.
Mix all dressing ingredients together and season with salt and cayenne pepper to taste.
Thoroughly combine the dressing with the bulgur (which can still be slightly warm) and adjust seasoning as desired.
Fold in remaining vegetables.
Serve as a buffet salad, grilling accompaniment, or light meal with flatbread.