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Bulgur

Explore 44 recipes, 11 videos, and more

Veggie Burger with Tahini Mayonnaise

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Grilled Ratatouille and Bulgur Salad

Time:25 mins
Ingredients
  • 1 medium eggplant, cut lengthwise into 1/4-inch-thick strips
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick strips
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick strips
  • 1 large onion, sliced into 1/4-inch-thick rounds
  • 2 medium tomatoes, halved crosswise
  • Extra-virgin olive oil, for brushing and drizzling
  • Coarse salt and freshly ground pepper
  • 3 cups cooked bulgur or couscous (from 1 cup dry)
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/2 baguette, halved lengthwise
  • 1 clove garlic, halved
  • 1/2 cup lightly packed fresh basil leaves (from 1 bunch)
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Ricotta and Spinach Stuffed Shells

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Tabbouleh

Ingredients
  • 1 cup bulgur wheat
  • 4 plum tomatoes, finely chopped, with their juice
  • 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
  • 4 scallions, finely chopped
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3/4 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 tablespoons finely chopped fresh mint
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Grilled Tuna with Cherry-Tomato Salad and Herbed Bulghur

Other Ideas:
Main course, Tuna steak
Ingredients
  • 1 cup bulghur wheat
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup loosely packed inner celery leaves, roughly chopped
  • 1/4 cup loosely packed fresh mint leaves, roughly chopped
  • 1/4 cup loosely packed fresh cilantro leaves, roughly chopped
  • 1/4 teaspoon ground coriander
  • 1/2 pint cherry tomatoes, sliced in half
  • 2 scallions, thinly sliced into rounds
  • 2 teaspoons extra-virgin olive oil, plus more for grill
  • 3 tablespoons freshly squeezed lemon juice
  • Freshly ground pepper
  • 4 tuna steaks (each 6 ounces and about 1 inch thick)
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Bulgur Salad with Cherries

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Millet, Bulgur, and Chestnut Stuffing

Ingredients
  • 1/2 cup millet
  • 1/2 cup bulgur
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup minced shallots (about 2 medium)
  • 1/2 cup chopped celery (about 3 stalks)
  • 2 garlic cloves, minced
  • 11/2 cups chopped shiitake mushrooms
  • 5 ounces jarred or vacuum-packed whole peeled chestnuts, halved (about 1 cup)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme
  • 3 cups low-sodium chicken stock
  • 3/4 cup dried cranberries (3 ounces)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
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Tabbouleh

Ingredients
  • 1 cup bulgur (cracked wheat)
  • 2 medium tomatoes, seeded and chopped
  • 1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 1 cup finely chopped scallions, green and white parts
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly ground black pepper, to taste
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Tabbouleh

Ingredients
  • 1 cup bulgur (cracked wheat)
  • 2 medium tomatoes, seeded and chopped
  • 1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 1 cup finely chopped scallions, green and white parts
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly ground black pepper, to taste
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