Bulgursalad with Fresh Vegetables

Back in Holland! I had a lovely time in Greece, and am currently working on a post to tell you all about it. So stay tuned!

Honestly, I am absolutely addicted to salads. They are so easy, filling, and you can basically put everything in it that you have left in the kitchen.

I am even more addicted to salads with bulgur. Or quinoa. Or couscous. I am not a difficult person when it comes to these grains. However, this particular recipe that I’m sharing with you, is made with bulgur. This is a grain that is mainly used in the Middle East and the Mediterranean. Although, it has gained in popularity in other regions of the world over the years.

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What is great about bulgur, is that it is a very versatile grain. You can use it for breakfast, lunch, and dinner. It can be incorporated in soups, salads, stews, pilafs, baked goods, and so on.

Bulgur goes perfect alongside fresh ingredients and herbs, and is actually a staple ingredient for taboulleh, which I’ll probably post on the blog quite soon because it’s one of my favourite dishes. Anyways, I paired it with other basic ingredients in the Middle Eastern cuisine, such as fresh herbs, and grilled peppers.

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A perfect dish to serve this with is the Arabic Meatloaf and the wonderful 5-minute homemade Hummus

Have a nice week, you guys! I’d love to hear what you think of the recipe! Let me know:)

Bulgursalad

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
  • Print

Ingredients

  • 250 grams (9 oz) bulgur
  • 1 red onion
  • 1 garlic clove
  • 2 grilled bell peppers (you can grill them yourselves, or just buy them in the store)
  • 10 radishes
  • 50 grams (1 and 3/4 oz) raisins
  • 10 grams (1/2 oz) fresh mint leaves
  • 10 grams (1/2 oz) fresh parsley
  • 10 grams (1/2 oz) fresh coriander
  • Olive oil
  • Pepper and salt
  • 75 grams (2 and 1/2 oz) Feta cheese

Used kitchen appliances

  • Small pan
  • Salad bowl

Preparation

  1. Prepare the bulgur according to the package.
  2. Place the raisins in a small bowl, and let soak in cold water for 10 minutes, while the bulgur is cooking. Finely chop all the vegetables and herbs, and put in a bowl. Not everyone loves these herbs as much as I do, so you might want to add more or less to your own preference. Crumble the feta over the bowl.
  3. After 10 minutes, squeeze all excess water out of the raisins, and add to the vegetables. Check to see if the bulgur is ready. If so, drain any water still left in the pan. Take a fork and loosen the bulgur so it does not stick together in lumbs. Then add it to the bowl, and mix with the vegetables and herbs. Season the salad with olive oil, pepper, and salt.
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