Bulgur Salad
4
- Prep Time10 min
- Total Time35 min
- Makes4 servings
Recipes and images excerpted from Souk to Table by Amina Al-Saigh. Published by Rock Point, an imprint of the Quarto Group, 2024. All rights reserved.
Bulgur is a common grain in Iraq and across the Middle East. Since it’s hard to mess up and holds up well to moisture, it’s perfect for salads, like this one from Amina Al-Saigh.
Bulgur
2 tbsp olive oil
1/2 small yellow onion, finely chopped
1/2 tsp kosher salt
1 cup coarse bulgur, rinsed and drained (see tip)
Salad
3 small Persian cucumbers, finely chopped
1 large tomato, finely chopped
1 large red bell pepper, finely chopped
1/2 cup finely chopped fresh parsley
3 green onions, finely chopped
1/4 cup raisins
1/4 cup slivered almonds (or substitute with other nuts or seeds)
Dressing
1/4 cup fresh lemon juice
2 tbsp pomegranate molasses
2 tbsp olive oil
1/2 kosher salt
1/4 tsp black pepper
Instructions
Bulgur: In a medium saucepan, heat the oil over medium. Add the onion and cook, stirring often, until softened, 5 to 6 min.
Add the salt, bulgur, and 1 1⁄2 cups of water. Bring to a boil, then cover and let simmer over low heat for 20 min. Fluff it with a fork and check doneness; the grains should be soft but not mushy. If the grains are not soft, add 2 tbsp water, cover again and let stand for 10 more min with the heat off.
Salad: Transfer the cooked bulgur to a medium bowl. Add the cucumbers, tomato, red pepper, parsley, green onions and raisins.
Dressing: Add the lemon juice, pomegranate molasses, oil, salt and pepper to a small jar or bowl. Whisk together, or seal the jar and shake the ingredients to incorporate well.
Pour the dressing over the salad and toss to combine well. Refrigerate for at least 2 hrs.
Toast the slivered almonds in a small, dry skillet over medium heat for 3 to 4 min, stirring continuously, until lightly golden. Add them to the salad before serving.
Kitchen tip
Can’t find coarse bulgur? You can use fine bulgur, but don’t cook it. Soak 1 cup of fine bulgur in 2 cups of boiling water for 10 to 12 min. Season with 1⁄2 tsp kosher salt, drizzle with 2 tbsp of olive oil and then fluff with a fork.
Recipes and images excerpted from Souk to Table by Amina Al-Saigh. Published by Rock Point, an imprint of the Quarto Group, 2024. All rights reserved.
Get more delicious weeknight recipes from Amina Al-Saigh’s new cookbook, Souk to Table.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.