Fruited Bulgur Salad Recipes

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BULGUR SALAD



Bulgur Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

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

25 EASY WAYS TO COOK WITH BULGUR



25 Easy Ways to Cook With Bulgur image

Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Bulgur Pilaf
Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill
Bulgur Wheat, Sweet Potato, and Black Bean Gratin
Mediterranean Bulgur Salad
Bulgur Salad with Fresh Herbs and Lemon
Kisir (Turkish Bulgur Salad)
Tabbouleh
Amazing Bulgur Salad with Roasted Grapes
Lentils and Bulgur Wheat with Caramelized Onions
Chicken and Chickpeas Cold Soup
Cinnamon Banana Breakfast Bulgur
Bulgur Porridge
Fennel and Apple Salad with Bulgur Wheat
Crispy Skin Salmon Grain Bowl with Grilled Vegetables
Mediterranean Halloumi and Bulgur Wheat Salad
Bulgur Wheat Salad with Avocado
Trigo con Leche, or Trigo con Dulce (Bulgur Pudding)
Sweet Cherry Bulgur Salad
Cilantro Lime Tuna Salad
Bulgur Vegetarian Chili
Bulgur Salad with Roast Tomato and Aubergine
Bulgur Stuffed Eggplant
Winter Tabbouleh with Roasted Delicata Squash
Bulgur Nasi Goreng Style
Turkey Kibbeh with Cucumber Salad and Mint Yogurt Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

FRUITED BULGUR SALAD



Fruited Bulgur Salad image

This makes a splendid companion to curried vegetable dishes, as in the menu suggested here.

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup bulgur
1 cup mixed dried fruit bits (see note)
2 medium celery stalks, finely diced
1/2 cup natural low-fat honeymustard dressing
1/3 cup toasted sliced or slivered almonds

Steps:

  • Boil 2 cups water. Pour the water over the bulgur in a heatproof container and cover. Let stand for 30 minutes, then fluff with a fork. Allow the bulgur to cool, uncovered, until it is at room temperature.
  • Transfer the bulgur to a serving container. Add the remaining ingredients, stir to combine, and serve. If making ahead of time, add the almonds just before serving.
  • Fruited Bulgur Salad (this page)
  • Curried Sweet Potatoes with Green Peas (page 195)
  • Steamed cauliflower
  • Diced fresh tomatoes
  • Calories: 297
  • Total Fat: 9g
  • Protein: 7g
  • Carbohydrate: 48g
  • Cholesterol: 0mg
  • Sodium: 237mg

MOROCCAN-SPICED BULGUR AND CHICKPEA SALAD



Moroccan-Spiced Bulgur and Chickpea Salad image

From Cooking Light. "Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots."

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 3 serving(s)

Number Of Ingredients 13

3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground black pepper
2 cups boiling water
1 1/3 cups uncooked bulgur
1/2 cup matchstick-cut carrot
1/3 cup dried cranberries
3 tablespoons slivered almonds, toasted
2 teaspoons chopped of fresh mint
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)

Steps:

  • Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
  • Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed.
  • Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

Nutrition Facts : Calories 485.3, Fat 10.5, SaturatedFat 1.2, Sodium 857, Carbohydrate 86.8, Fiber 20, Sugar 2.2, Protein 16.7

FRUITY TABBOULEH WITH FETA



Fruity tabbouleh with feta image

Use up a few storecupboard staples in this bulgur wheat salad packed with dried fruit, nuts and herbs

Provided by Ren Behan

Categories     Lunch, Main course

Time 40m

Number Of Ingredients 11

100g bulgur wheat
6 tbsp olive oil
100g couscous
200g mixed shelled nut , roughly chopped (any mixture of almonds, hazelnuts, walnuts, pecans and pistachios)
200g mixed dried fruit , large fruit chopped (any mixture of raisins, sultanas, apricots, dates and cranberries)
zest and juice 2 lemons
small pack mint , leaves roughly chopped
small pack flat-leaf parsley , leaves roughly chopped
2 garlic cloves , crushed
100g feta cheese , crumbled
grilled lamb or pork chops , to serve (optional)

Steps:

  • Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
  • Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
  • Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.

Nutrition Facts : Calories 829 calories, Fat 50 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 35 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium

FRUITED TABBOULEH WITH WALNUTS AND FETA



Fruited Tabbouleh with Walnuts and Feta image

Here's a simple and terrific side for a Mediterranean meal. Mix up the salad in 20 minutes, then chill and serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 10

Number Of Ingredients 14

1 cup uncooked bulgur
1 cup boiling water
1/4 cup orange juice
1/4 cup olive oil
1/2 medium cucumber, seeded, chopped (about 1 cup chopped)
1/2 cup chopped red onion
1/2 cup sweetened dried cranberries
1/3 cup loosely packed fresh flat-leaf (Italian) parsley, chopped
1/3 cup loosely packed fresh mint leaves, chopped
1 tablespoon grated orange peel
1/2 teaspoon salt
1 orange, peeled, sectioned and chopped
1/2 cup chopped walnuts, toasted
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.
  • Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.
  • Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 5 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 210 mg, Sugar 7 g, TransFat 0 g

BULGUR WHEAT SALAD



Bulgur Wheat Salad image

Fresh seasonings jazz up bulgur in this bright and simple side. Combined with ripe tomatoes and green onions, this scrumptious dish from Millie McDonough of Homeland, California is a winner.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 cup bulgur
1 cup boiling water
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 cup minced fresh parsley
2 medium tomatoes, chopped
4 green onions, chopped

Steps:

  • Place bulgur in a large bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. , In a small bowl, whisk the lemon juice, oil, garlic and salt. Stir into bulgur. Add parsley. , Cover and refrigerate for at least 1 hour. Just before serving, stir in the tomatoes and onions.

Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

TABBOULEH WITH FRUIT



Tabbouleh With Fruit image

Be adventurous, taste fruit in a whole new way! Fresh fruit is spiced with an intriguing mixture and served with bulgur wheat. From Prevention Healthy Cooking. Note: You can also use couscous.

Provided by Annacia

Categories     Raspberries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup orange juice
1/2 cup uncooked bulgur
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large tomatoes, chopped
1/2 cantaloupe, peeled, seeded and cubed
1 cup fresh strawberries, diced
1/2 pint fresh blueberries
1/2 pint fresh raspberry
1/2 small red onion, chopped
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon chopped of fresh mint

Steps:

  • In medium bowl, combine orange juice and bulgur.
  • Let stand 30 minutes or until bulgur is tender and softened.
  • In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper.
  • Drain bulgur and place in large bowl.
  • Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint.
  • Pour lemon juice mixture over salad tossing to coat well.
  • Let stand at least 15 minutes to allow flavors to blend.

Nutrition Facts : Calories 212.7, Fat 4.6, SaturatedFat 0.6, Sodium 168.6, Carbohydrate 42.3, Fiber 9.4, Sugar 19.7, Protein 5

CHICKPEAS, BULGUR, AND HERB SALAD



Chickpeas, Bulgur, and Herb Salad image

Healthy and nutty-tasting summer salad.

Provided by Andree

Categories     Salad     Grains     Tabbouleh

Time 1h38m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil, divided
1 ½ cups raw bulgur
1 teaspoon dill seeds
1 bay leaf
½ teaspoon cumin seeds
3 cups vegetable broth
1 tablespoon soy sauce (such as Kikkoman®)
1 cup canned chickpeas, drained
1 (8 ounce) container plain yogurt
⅓ cup chopped flat-leaf parsley
⅓ cup chopped cilantro
⅓ cup chopped chives

Steps:

  • Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
  • Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
  • Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 41.7 g, Cholesterol 2.3 mg, Fat 6.4 g, Fiber 9 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 535.9 mg, Sugar 4.5 g

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