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Bulgur, Onion, and Parsley Salad

  • servings: 4




  • 1 cup coarse bulgur
  • 2 cups hot water
  • 2 teaspoons 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

Cook's Note

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


  1. Step 1

    Soak 1 cup coarse bulgur in 2 cups hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.

  2. Step 2

    Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high. Add 1 medium onion, thinly sliced, and 1 teaspoon ground cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, 3 tablespoons fresh lemon juice 1/2 cup toasted almonds chopped, 1/2 cup chopped fresh parsley and 1 garlic clove minced; season with salt and pepper.

Everyday Food, September 2009