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Home Eat Salads

Best Ever Bulgur Salad (20 Minute Recipe)

5 from 2 votes
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By: Sarah BondUpdated: May 14, 2023 8 Comments

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This vibrant bulgur salad is packed with whole grains, herbs, and is bursting with juicy pomegranate seeds! Toss it together for a quick and delicious side dish.

This vibrant bulgur salad is packed with whole grains, herbs, and juicy pomegranate seeds! Toss it together for a quick and refreshing side dish.

Bulgur salad with feta cheese, raisins, and pomegranate in a bowl on a blue background

You know how there are just some ingredients you never cook with? Ingredients that you’ve heard of, you know other people use regularly, but it’s just not in your routine of cooking?

For me, that ingredient was bulgur. Was it rice? Was it pasta? I didn’t understand the stuff, and thus didn’t cook with it.

Which is why a while back we spotlighted bulgur as a way of learning to cook with it, and the results were so easy and tasty and whole grainy! We made a Bulgur Breakfast Bake and Bulgur Falafel, but if there’s one recipe everyone associates  bulgur with, it’s tabbouleh.

Bulgur salad with feta cheese, raisins, and pomegranate in a bowl on a blue background

Here’s What You’ll Need

  • Bulgur: Bulgur is a type of whole wheat that has been cracked and partially pre-cooked. It is a good source of fiber, protein, and complex carbohydrates. In this recipe, bulgur is used as the base of the salad.
  • Pomegranate Seeds: Pomegranate seeds are known for their antioxidant properties and add a juicy crunch to this salad. They are also a good source of vitamins C and K, fiber, and potassium.
  • Feta Cheese: Feta cheese is a tangy, crumbly cheese that adds a salty flavor to the salad.
  • Parsley: Parsley adds a fresh, slightly bitter flavor to the salad.
  • Lemon Juice: Lemon juice is used to make the dressing for the salad. It adds a tangy flavor and also helps to preserve the salad by preventing oxidation of the other ingredients.
  • Olive Oil: Olive oil is used in the dressing and adds a smooth, rich flavor to the salad. It is also a good source of healthy monounsaturated fats.
  • Salt: Salt is used to enhance the flavor of the salad and bring out the natural flavors of the other ingredients.
Bulgur salad with feta cheese, raisins, and pomegranate in a bowl on a blue background

What is tabbouleh?

Tabbouleh is a simple salad of chopped herbs and bulgur, and is the inspiration behind this Bulgur Salad with Feta and Pomegranate! At its core, tabbouleh is a quick salad typically made with bulgur wheat, fresh herbs, and chopped vegetables.

The bulgur salad we’re making today is less traditional, throwing in feta cheese and pomegranate seeds, making every bite a fiesta of flavor! For a more authentic tabbouleh, try out quick and easy tabouleh recipe!

Closeup photo of bulgur grains

How to make this bulgur salad

Step 1: Cook Bulgur
In a medium saucepan, combine the bulgur and water. Bring to a boil, then reduce the heat to low and cover. Cook for 12-15 minutes, or until the bulgur is tender and the water is absorbed. Once cooked, remove from heat and let it sit for a few minutes to cool.

Step 2: Prep Salad
While the bulgur is cooking, chop the parsley, and crumble the feta cheese. Cut open a pomegranate and remove the seeds (not sure how to deseed a pomegranate? Here’s how!)

Bulgur salad with feta cheese, raisins, and pomegranate in a bowl on a blue background

Step 3: Assemble
In a large mixing bowl, combine the cooked bulgur, parsley, pomegranate seeds, and crumbled feta cheese. Pour the dressing over the top and toss everything together until well combined. Add salt to taste.

Bulgur salad with feta cheese, raisins, and pomegranate in a bowl on a blue background
Bulgur salad with feta cheese, raisins, and pomegranate in a bowl on a blue background

Best Ever Bulgur Salad (20 Minute Recipe)

5 from 2 votes
Prep: 5 minutes minutes
Cook: 15 minutes minutes
Total: 20 minutes minutes
Author: Sarah Bond
Calories: 271kcal
Servings: 4 servings
Print Rate
This vibrant bulgur salad is packed with whole grains, herbs, and is bursting with juicy pomegranate seeds!

Ingredients

  • 1 cup bulgur 140 g
  • 2 cups vegetable broth 480 mL
  • ½ cup pomegranate arils 90 g
  • ¼ cup finely chopped mint 5 g
  • ¼ cup finely chopped parsley 5 g
  • ¼ cup crumbled feta cheese 25 g
  • ¼ cup raisins 20 g
  • 2 Tbsp extra virgin olive oil 30 mL
  • 1 Tbsp lemon juice 15 mL
  • ½ tsp each salt and pepper

Instructions 

  • Cook Bulgur: Add bulgur and broth to a medium pot. Cover and bring to a boil, then reduce heat to a simmer and cook for 12 to 15 minutes, or until bulgur is tender. Drain off any excess liquid.
    Cooked bulgur in a pot.
  • Prep Salad: Meanwhile deseed pomegranate, chop herbs, crumble feta.
  • Serve: In a large bowl toss together all ingredients. Serve warm or chilled.
    Bulgur salad with feta cheese, raisins, and pomegranate in a bowl on a blue background

Nutrition Information

Serving: 1serving Calories: 271kcal (14%) Carbohydrates: 38.6g (13%) Protein: 8.9g (18%) Fat: 10.5g (16%) Saturated Fat: 2.7g (17%) Cholesterol: 8mg (3%) Sodium: 788mg (34%) Potassium: 413mg (12%) Fiber: 8g (33%) Sugar: 8.7g (10%) Calcium: 70mg (7%) Iron: 2.3mg (13%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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  1. Bryan says

    Posted on 12/4 at 6:16 pm

    I would’ve never thought to add pomegranate to a meal like this before. It seems like this will be a burst of different flavors, thank you for the recipe!5 stars

    Reply
    • Sarah says

      Posted on 12/5 at 12:57 pm

      It’s such a nice juicy addition! And the seeds add just enough crunch 😀 Thanks so much for dropping a note!

  2. Marco Ellis says

    Posted on 6/10 at 1:51 am

    Great base recipe. Thanks. I add chopped cucumber, baby peppers, and various other middle eastern spices. No oil. Yum!

    Reply
    • Sarah says

      Posted on 6/10 at 5:31 pm

      That all sounds delish! Thanks for the ideas!

  3. Gail says

    Posted on 2/6 at 5:20 pm

    I make this very frequently, it’s extremely fresh( the mint especially, I always put extra mint. Have to say I am Hooked on this… Love It!5 stars

    Reply
    • Sarah Bond says

      Posted on 2/7 at 12:49 pm

      This makes me so happy to hear, Gail! Enjoy! 😀

  4. sally says

    Posted on 5/14 at 7:50 am

    is this supposed to have red onion? i noticed it’s mentioned in the opening remarks…

    Reply
    • Sarah Bond says

      Posted on 5/14 at 12:46 pm

      Oops, nope! That was from a previous iteration of this recipe, thanks so much for pointing that out! 😀

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