New This Month

Bulghur Salad

  • Yield: Makes about 6 cups


  • 2 cups bulghur wheat
  • 1 medium carrot, finely chopped
  • 1/2 medium white onion, finely chopped
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • Juice of 1 lemon
  • 1 1/2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. In a medium bowl cover bulghur with 6 cups boiling water. Let stand until wheat is expanded and fluffy, about 2 hours. Drain well in a fine sieve; return to bowl.

  2. Add carrot, onion, parsley, lemon juice, oil, salt and pepper. Toss to combine. Taste and adjust for seasoning. Serve immediately.

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