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Bulgur, Onion, and Parsley Salad

This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish

  • Servings: 4

Source: Everyday Food, September 2009


  • 1 cup coarse bulgur
  • 2 cups hot water
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 3 tablespoons fresh lemon juice
  • 1/2 cup toasted almonds, chopped
  • 1/2 cup chopped fresh parsley
  • 1 garlic clove, minced


  1. Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.

  2. Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.

Cook's Notes

Good with roasted chicken, lamb, or pork, or pan-roasted fish

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