Healthy Bulgur Salad with Easy Dressing

A fresh and healthy bulgur salad mixed with cucumbers, red peppers and parsley, topped with a tangy vinaigrette dressing.

Course Appetizer, Salad

Cuisine Mediterranean, middle eastern

Keyword bulgur salad

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 490kcal

2 cups cooked coarse bulgur (see notes for cooking instructions & substitutions)
3 small cucumbers
1 tomato
1 red pepper
½ cup parsley
3 green onions
¼ cup raisins
¼ cup almonds or seeds

¼ cup lemon juice
2 tbsp pomegranate molasses (substitute with 2 Tbsp lemon juice and 1 Tbsp honey)
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

Add the cooked bulgur to a bowl (see notes for how to cook it or you can follow package instructions).
Chop all of the vegetables into small cubes and add to the bowl.

Mix together all the dressing ingredients by shaking in a jar to incorporate well.
Mix the salad together with the raisins and almonds or pumpkin seeds and serve immediately or chill in the fridge for 1 hour and serve cold.

To cook the bulgur, add 2 tbsp of olive oil to a pot and heat. Then add 1 cup of washed and drained coarse bulgur, ½ tsp salt, and 2 cups of water. Bring to a boil, the cover and reduce heat to low for 20 minutes. Fluff with a fork. Optionally, you can also sauté an onion in the oil before adding the bulgur for 5-7 minutes to add extra flavour.
If you can't find coarse bulgur, you can use fine bulgur, but it requires no cooking. Simply soak it in water per the instructions in this recipe
If you don't have pomegranate molasses, you can substitute with 2 tablespoons of lemon juice and 1 tablespoon of honey.