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Bulgur Salad served in a beautiful glass bowl
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Bulgur Salad – A recipe from North Africa

Bulgur salad is one of the salads that is very easy to make and takes less than 10 minutes. With little bit of planning ahead, this can be an excellent dish to start a meal or to have it on its own.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: dinner, Lunch Recipes, Salad, Snack
Cuisine: North African
Diet: Low Fat, Low Salt
Servings: 4 people
Calories: 210kcal

Equipment

  • bowl
  • spatula

Ingredients

  • ¾ cup Bulgur
  • ½ large one Cucumber chopped into ½ inch piece
  • ½ Bell pepper red or green (chopped into ½ inch piece)
  • 4 tablespoon Scallions finely chopped
  • 2 tablespoon Cilantro finely chopped
  • ½ cup Feta cheese
  • few Black olives optional

For the dressing –

  • 2 tablespoon Olive oil
  • 2 tablespoon Lemon juice
  • 1 cloves Garlic finely minced
  • to taste Salt
  • ½ teaspoon Black pepper

Instructions

  • Place the bulgur in a large bowl and add about ¾ cup of boiling hot water to it. Let it soak of 30 minutes or until all the water has been absorbed by the bulgur. If your bulgur is still tough, I would suggest simmering it in boiling water until it softens a bit and then drain it. Make sure the bulgur still has a crunch to it.
  • In a small bowl, combine all the dressing ingredients and whisk it well.
  • In another bowl add all the chopped vegetables and mix well.
  • To the cooked and slightly cooled bulgur, add the dressing and mix well. Now add the rest of the ingredients and mix well again.
  • Refrigerate the bulgur salad until ready to serve. The bulgur salad salad tastes good when eaten chilled, so I would suggest that you refrigerate it at least for couple of hours before serving.

Nutrition

Calories: 210kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 216mg | Potassium: 181mg | Fiber: 5g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 23mg | Calcium: 109mg | Iron: 1mg