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Bulgur Salad

This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.

  • Prep:
  • Total Time:
  • Servings: 4
Bulgur Salad

Source: Everyday Food, June 2005


  • 5 1/4 ounces dried bulgur (1 cup)
  • 1 cucumber, peeled, seeded, and finely chopped
  • 1 small red onion, finely diced
  • 1 cup (packed) chopped fresh flat-leaf parsley
  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper


  1. In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.

  2. Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)


Reviews (1)

  • azarvand 10 Apr, 2010

    love this salad, made it so many times since it first appeared in the 2005 issue!

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