In my childhood Bulgur was only ever served as a properly spiced side dish or with vegetables and meat as the main course. I really can’t remember a bulgur salad. But in the meantime the tide has turned. As with couscous salads, I usually just open the fridge and see what’s inside. So Bulgur salad always tasted a little different. Until I came across this combination.
Crunchy radishes, fruity cherry tomatoes, fresh cucumber, paprika and sweet and sour pomegranate seeds have been hiding more and more in my bulgur salad ever since. Fresh herbs are an absolute must for me. Lots of fresh mint and preferably a whole sea of cilantro. I love cilantro and could roll around in a whole field of it. I know, cilantro splits the mind. Some people love it, others don’t wish the herb such nice things. If you belong to the second group, you can of course use parsley 🙂
Preparing bulgur salad is super easy!
The dressing is very simple: lemon juice, best olive oil and a good portion of Za’atar. So, we have the components now and only have to prepare the bulgur. Preparing Bulgur is super easy. Most of the time the packaging says what you have to do. And if it doesn’t, you can always remember the 1:2 ratio. 1 part bulgur to 2 parts water. Boil the bulgur in a saucepan with a little salt, put the lid on it, turn the heat down and let it cook for about 15 minutes. Easy, right? But pay attention to which grain size you bought. The very fine bulgur is not suitable for this salad, but is more for taboulé.
While the bulgur is cooking, the vegetables are quickly chopped and before you know it, your bulgur salad is already on the table. You can serve it as a side dish or as a satisfying snack. The great thing about bulgur salad is that you can also include it perfectly in your meal prep plan. Simply prepare it the evening before and put it in the fresh box. The salad still tastes good after 2 days in the fridge.
The salad tastes especially good with halloumi skewers and hummus.
Recipe for Bulgur salad with Za’atar & Pomgranate
- 200 g Bulgur
- 1/4 Cucumber
- 1/2 Paprika
- 10 g Mint
- 15 g Cilantro
- 3 Radishes
- 1 Spring onion
- 80 g Pomegranate seeds
- 1/2 Lemon
- 1 tbsp Za'atar
- 6 tbsp Olive oil
- Salt, pepper
- Cook bulgur according to package instructions and allow to cool.
- Cut the vegetables into small pieces.
- Squeeze the lemon juice.
- Mix all ingredients together and season with Za'atar, salt and pepper.
- Let the bulgur salad sit for about 10 minutes and stir again before serving.