Bulgur Salad With Lemon Cumin Dressing Recipes

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BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL



Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon & Dill image

With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.

Provided by Jennifer Segal

Categories     Salads

Time 40m

Yield 4 to 6 as a side dish (2 to 3 as a main course)

Number Of Ingredients 14

1 cup bulgur
1½ teaspoons salt, divided
⅓ cup diced red onion
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice, from 2 lemons
1 large garlic clove, finely minced
1 teaspoon cumin
1 teaspoon sugar
½ teaspoon freshly ground black pepper
1 red bell pepper, diced
1 small English (or hothouse) cucumber, seeded and diced
½ cup finely chopped fresh dill
⅓ cup finely chopped fresh parsley
1 15-ounce can chickpeas, drained and rinsed

Steps:

  • Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
  • Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
  • In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

Nutrition Facts : Calories 336, Fat 15g, Carbohydrate 46g, Protein 9g, SaturatedFat 2g, Sugar 7g, Fiber 11g, Sodium 1085mg, Cholesterol 0mg

MEDITERRANEAN BULGUR SALAD



Mediterranean Bulgur Salad image

Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 13

3 cups vegetable broth
1-1/2 cups uncooked bulgur
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved cherry tomatoes
1 cup chopped cucumber
8 green onions, sliced
1 package (4 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.

GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING



Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing image

Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.

Provided by Hetty McKinnon

Time 45m

Yield 4 main-course servings or 6-8 side servings

Number Of Ingredients 13

1 cup raw walnuts
1 cup coarse-grind bulgur
¼ tsp. kosher salt, plus more
2 lb. zucchini and/or yellow summer squash
¼ cup extra-virgin olive oil, plus more for drizzling
3 Tbsp. preserved lemon paste (such as NY Shuk)
2 tsp. honey
1 garlic clove, finely grated
Freshly ground black pepper
7 oz. Greek feta, crumbled
½ cup coarsely chopped parsley
½ cup torn mint leaves
Lemon wedges (for serving)

Steps:

  • Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
  • Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
  • Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
  • Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
  • Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
  • Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.

ROMAINE SALAD WITH LEMON-CUMIN DRESSING



Romaine Salad With Lemon-Cumin Dressing image

Provided by Molly O'Neill

Categories     salads and dressings

Time 5m

Yield 8 - 10 servings

Number Of Ingredients 6

1/4 cup freshly squeezed lemon juice
2 teaspoons ground cumin
2 teaspoons kosher salt
A few grinds fresh black pepper
2/3 cup vegetable oil
2 large heads romaine lettuce, rinsed, dried and torn into bite size pieces

Steps:

  • In a small bowl, whisk together the lemon juice, cumin, salt and pepper. Very slowly whisk in the oil. Place the lettuce in a large salad bowl and toss with the dressing.

BULGUR SALAD WITH POMEGRANATE DRESSING AND TOASTED NUTS



Bulgur Salad With Pomegranate Dressing and Toasted Nuts image

Provided by Julia Moskin

Categories     weekday, salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 14

2 3/4 cups bulgur, preferably coarse-ground
Salt
3/4 cup olive oil
6 tablespoons pomegranate molasses, available at Middle Eastern markets
Juice of 2 lemons, or to taste
6 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground allspice
1/2 teaspoon cayenne, or more to taste
Pepper
2 cups walnuts, coarsely chopped
1/4 cup pine nuts, lightly toasted
1 bunch flat-leaf parsley, finely chopped, about 1 cup

Steps:

  • Put bulgur in a large bowl and cover with cold, lightly salted water. Let soak until tender, from 30 minutes to 2 hours, depending on coarseness of bulgur. Drain in a sieve, firmly pressing out excess water, and transfer to a serving bowl.
  • Whisk olive oil with pomegranate molasses, lemon juice, tomato paste and spices. Add salt and pepper and taste; mixture should be pleasingly tangy. Add more pomegranate molasses and lemon juice as needed.
  • Pour half the dressing over bulgur and mix well. Set aside to absorb for about 10 minutes. Taste for salt, adding more if needed. Add half the remaining dressing, all the nuts and parsley, and mix well. Before serving, taste again and add more dressing as needed.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 35 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 284 milligrams, Sugar 11 grams

SMOKED TURKEY AND BULGUR SALAD



Smoked Turkey and Bulgur Salad image

This is a great way to incorporate bulgur into your diet. Bulgur is becoming increasingly poplular in the US as a substitute for rice, since it is a whole grain. I usually get a bag of it at a Turkish store, but recently have seen it in my regular grocery store! In may area it costs LESS than rice.

Provided by threeovens

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup bulgur
2 cups water, boiling
12 ounces smoked turkey (from the deli 1 3/4-inch slice)
2 medium yellow tomatoes (sub red tomatoes)
1 cucumber
1/2 small red onion
1/3 cup fresh parsley, chopped
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
hummus

Steps:

  • Place bulgur in a bowl, add boiling water, cover, and let soak until tender, about 30 minutes.
  • Cut turkey into 3/4-inch dice; coarse chop tomatoes.
  • Cut cucumber, lengthwise into quarters, then 1/2-inch slices.
  • Chop onions fine.
  • Drain bulgur well and place in a large bowl.
  • Add turkey, tomatoes, cucumber, and onions to bulgur.
  • Place dressing ingredients in a glass jar with a tight fitting lid; shake to combine.
  • Pour dressing over salad and toss.
  • To serve: smear hummus on plates and pile salad next to it.

Nutrition Facts : Calories 302.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 35.7, Sodium 928.7, Carbohydrate 37.2, Fiber 7.9, Sugar 3.1, Protein 21.1

SPICED VEG WITH LEMONY BULGUR WHEAT SALAD



Spiced veg with lemony bulgur wheat salad image

A warm, colourful vegetarian salad, full of Moroccan flavours

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 9

2 tbsp vegetable oil
2 tbsp clear honey
2 tsp harissa (we used Belazu rose harissa)
2 small aubergines , cut into wedges
1 red pepper , deseeded and cut into chunks
140g bulgur wheat
zest and juice ½ lemon
large handful mint leaves, chopped
Greek yogurt , to serve (optional)

Steps:

  • Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.
  • Meanwhile, tip the bulgur wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulgur, drizzled with yogurt, if you like.

Nutrition Facts : Calories 448 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.12 milligram of sodium

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