Here’s a beautiful, insanely delicious and very do-able recipe using whole foods. Bulgar (sometimes referred to as cracked wheat) is packed with a wealth of fiber and B vitamins and makes a fabulously nourishing and quick addition to any meal because even though it’s a whole wheat grain, it’s been cracked and partially pre-cooked to decrease cooking time. But the best part about bulgur is its rich, nutty flavor.
This recipe is inspired by kisir, a Turkish bulgur wheat salad which can be thought of as a sassed up version of tabbouleh, and in this case, my bulgur salad is a little different from both of them.
So what’s the difference between kisir and tabbouleh? The main difference is that Kisir contains a mix of tomato paste and in some versions red pepper paste — and in Turkey it varies from region to region, likely household to household too. I’m pretty sure every cook has their special way of making this tasty and colorful addition to the dinner table.
This salad can also be made with couscous or quinoa instead of bulgur. It makes a great side dish for grilled poultry or fish, even vegetables, as well as being perfect for prepared lunch to-go or picnic salad. Enjoy!
Bulgur Salad with Fresh Herbs & Lemon
1 1/2 cups bulgur wheat (300 g)
5 green onions, finely sliced
225 g cherry tomatoes, quartered
65 g toasted pecan nuts, roughly chopped
5 tablespoons fresh chopped parsley
5 tablespoons fresh chopped mint
5 tablespoons fresh chopped cilantro
freshly squeezed juice of 3 lemons
3 tablespoons extra-virgin olive oil
1. To cook the bulgur, combine 1 1⁄2 cups medium-grain bulgur and 3 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Drain, if necessary. Set aside to cool until lukewarm. Fluff the bulgur, set aside and cool to room temperature, then make the salad.
NOTE: Alternatively, bulgar can be soaked. To soak, put the bulgur in a bowl and pour over boiling water until the water level is about 1 cm above the bulgar. Cover with plastic wrap and let stand until water is absorbed, about 30 minutes.
2. Once the bulgur has cooled, stir in the green onions, tomatoes, pecans, parsley, mint and cilantro. Mix together the lemon juice and olive oil and drizzle over the salad. Toss to combine and serve immediately. Enjoy!