Burgul And Tahini Salad Recipes

BULGUR LENTIL PILAF WITH TAHINI-HERB SAUCE

Bulgur Lentil Pilaf with Tahini-herb Sauce image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 main course, or 6 side dishes

Number Of Ingredients 18

Ingredients

4 cups water
1 cup green lentils, picked over and washed
2 large onions, cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
1 cup medium grind bulgur
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cups grape tomatoes, halved
1/3 cup chopped fresh flat-leaf parsley, mint, or dill, or a mix
Tahini-herb sauce, recipe follows
1/2 cup flat-leaf parsley
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup tahini
2 teaspoons honey
1 garlic clove, smashed
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes. Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes. Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.
Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.) Note: This sauce is also great used as a dip, spread, or salad dressing.

BULGUR SALAD

Bulgur Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

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

Ingredients

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.

HALLOUMI WITH BULGUR, CHICKPEA & ROCKET SALAD

Halloumi with bulgur, chickpea & rocket salad image

This firm Cypriot cheese makes a great vegetarian alternative to meat. Serve with a light salad flavoured with lime and paprika

Provided by Good Food team

Categories Lunch, Main course

Time 30m

Number Of Ingredients 7

Ingredients

200g bulgur wheat
250g pack halloumi cheese , cut into 8 slices
5 tbsp olive oil
zest and juice 2 limes
1 tsp sweet paprika
400g can chickpea , drained and rinsed
70g bag rocket

Steps:

Cook the bulgur wheat following pack instructions. Meanwhile, in a non-stick pan, fry the halloumi in 2 tbsp oil for 3-4 mins on each side until golden and starting to crisp up.
Mix together the lime zest and juice, paprika and remaining olive oil, and stir this through the bulgur wheat using a fork. Toss in the chickpeas and rocket, and serve with the fried halloumi slices.

Nutrition Facts : Calories 531 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium

BURGUL AND TAHINI SALAD

Burgul and Tahini Salad image

Make and share this Burgul and Tahini Salad recipe from Food.com.

Provided by Molly53

Categories Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

5 ounces bulgur (bulgar)
olive oil
1 large red onion, quartered and sliced finely
4 ounces Baby Spinach, stemmed and roughly chopped
2 ounces pine nuts, toasted (sub sunflower seeds if pine nuts are unavailable)
10 cherry tomatoes, halved
1 tablespoon tahini
2 tablespoons water
1 lemon, juice of
3 tablespoons plain yogurt

Steps:

Heat a saucepan of water to boiling.
While the water is coming to the boil, rinse the bulgur well in running water; drain.
Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side.
Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent.
Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
Whisk the tahini, water, lemon juice and yogurt together in a small bowl.
Mix well, adding a little more water if necessary.
Pour this dressing over the burgul/spinach mixture and combine well.
Taste, and add more tahini or lemon juice as required.
Serve warm.

Nutrition Facts : Calories 278.8, Fat 12.6, SaturatedFat 1.3, Cholesterol 1.5, Sodium 40.4, Carbohydrate 38, Fiber 9.1, Sugar 4.3, Protein 9

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