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 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!
- 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
- 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.
This recipe first appeared over on Amanda’s Cookin’, where I’m a contributor.