Spiced Bulgur Salad Recipes

BULGUR SALAD

Steps:

• Cook 3/4 cup bulgur as the label directs. Meanwhile, combine 1 1/2 cups diced cucumber, 1/3 cup chopped olives, 1/4 cup chopped parsley, 1 segmented orange, 1/4 cup orange juice and 1 tablespoon olive oil. Rinse the cooked bulgur under cold water; toss with the salad and season with salt and pepper.

SPICY BULGUR SALAD

Steps:

• In a medium bowl, pour the boiling water over the bulgur. Cover the bowl with plastic wrap and let sit for 15 minutes or until all the liquid has been absorbed. In a large bowl combine the remaining ingredients and toss together. Season with salt and pepper. Using a fork, fluff the bulgur wheat and stir into the vegetable mixture. Taste and season again. Serve at room temperature.

SPICY BULGUR SALAD

Steps:

• Rinse bulgur and place it in a medium bowl. Cover with cold water and let soak until it is tender to the bite, 20 to 30 minutes. Drain thoroughly and squeeze out any excess water. Fluff to separate the grains. Combine tomatoes, fennel, parsley, cilantro, radishes, lettuce and scallions. Add bulgur and toss. Whisk together the oil, lemon juice, garlic, cumin, cinnamon, cayenne, salt and pepper. Pour over the salad and toss. Chill, covered, in the refrigerator. Serve surrounded by warm pita halves.

SPICED BULGUR WITH TOMATOES

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes. Add the tomatoes and their reserved juices, the bulgur, and the allspice, cinnamon, and pepper. Sauté until all of the bulgur grains are coated and the spices are fragrant, about 10 minutes. Add the boiling water, cover, and bring to a boil.
• Reduce the heat to medium and simmer for 15 minutes. Then slide a heat diffuser under the pot, reduce the heat to low, and cook until all the water has been absorbed, 20 to 25 minutes. Serve warm.

SPICED BULGUR, CHICKPEA & SQUASH SALAD

Steps:

• Heat the oven to 200c/fan 180c/gas 6. Toss the squash and red pepper in the harissa paste and oil. Spread the chunks out on a large baking tray and roast for 20 mins until softened and the edges of the vegetables are starting to char.
• Meanwhile put the bulgur wheat in a large bowl and pour over the hot stock, then cover tightly with cling film and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite. In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.
• Let the bulgur wheat cool slightly then toss in the roasted vegetables, chickpeas and spinach - the leaves may wilt a little. Season, if you want, drizzle with the garlicky yogurt and serve warm.

SPICED VEG WITH LEMONY BULGUR WHEAT SALAD

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.

SPICED OLIVES

Steps:

• Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
• Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

SPICY PEAR AND BULGUR SALAD

Steps:

• Pour boiling water over bulgur in medium bowl; let stand 1 hour. Drain any remaining water from bulgur; cool 15 minutes.
• Mix bulgur, pears and raisins in large bowl.
• Shake orange juice, brown sugar and cinnamon in tightly covered container. Pour over bulgur mixture; toss to mix. Cover and refrigerate 1 to 2 hours to blend flavors.

SPICED BULGUR SALAD

Steps:

• Toast the bulgur in a frypan over medium heat for a few minutes, stirring, until it is turning golden and it starts to pop slightly.
• Pour into a bowl, add boiling water, and set aside.
• Heat the olive oil in the frypan over medium heat; add the onions, cinnamon, cardamom, allspice and ginger.
• Cook, stirring frequently, until the onion is translucent.
• Add the cooked and seasoned onions, celery, red pepper, chickpeas, sultanas, pine nuts and most of the herbs to the bulgur mixture.
• Season with salt and pepper, and fold everything together.
• Garnish with the remaining herbs.