Bulgur Salad with Feta and Pomegranate

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

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.

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 it’s core, tabbouleh is a quick salad typically made with bulgur wheat, fresh herbs, and chopped vegetables. This bulgur salad we’re making today is less traditional, throwing in feta cheese and pomegranate seeds, making every bite a fiesta of flavor!

Bulgur Salad with Feta and Pomegranate

This vibrant bulgur salad is packed with whole grains, herbs, and is bursting with juicy pomegranate seeds!

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Course: Salads, Side Dishes

Keyword: bulgur salad, bulgur salad with feta, tabbouleh salad

Diet: Vegetarian

Occasion: 4th of July, Christmas, Easter, Thanksgiving, Valentine’s Day

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 4 servings

Calories: 271kcal

Author: Sarah Bond

5 from 1 vote

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.
• Prep Salad: Meanwhile deseed pomegranate, chop herbs, crumble feta.
• Serve: In a large bowl toss together all ingredients. Serve warm or chilled.

NUTRITION

Serving: 1serving – Calories: 271kcal – Carbohydrates: 38.6g – Protein: 8.9g – Fat: 10.5g – Saturated Fat: 2.7g – Cholesterol: 8mg – Sodium: 788mg – Potassium: 413mg – Fiber: 8g – Sugar: 8.7g – Calcium: 7% – Iron: 13%

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This recipe first appeared over on Amanda’s Cookin’, where I’m a contributor. Thanks so much for dropping by and for making easy recipes like this Bulgur Salad with Feta and Pomegranate possible!5