Name: Bulgur Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/4 cup Fine Bulgur Wheat; 1/4 tsp Celery Salt; 1/2 cup Water; 1 tbsp Olive oil; 2 tbsp Butter; Oregano Leaves; 1 Whole Pomegranate (seeds only); 1 Cucumber; 4 tbsp Sliced Olives; 6 Baby Tomatoes; 2 tbsp Olive Oil; 2 tbsp Fresh Lemon Juice; 1 tbsp Balsamic Vinegar; 1 tsp Honey; 1/4 tsp Salt; 1/4 tsp White Pepper

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What do you Need to Make Bulgur Salad?

Fine bulgur wheat, Oregano leaves, Pomegranate seeds, Lemon, Cucumber, Celery Salad, Butter, Grapeseed oil, Baby tomatoes, Leeks, Sliced Olives.

Many people are unaware that bulgur wheat is a nutritious, fibre-rich grain. Including this wheat in your diet will help with digestion. Bulgur also contains essential minerals such as magnesium and iron. Oregano leaves are rich in antioxidants, aid digestion, and have many anti-inflammatory benefits.

Bulgur Wheat.

Pomegranate seeds add crunch and a burst of sweetness to this dish. Lemon is a vibrant citrus fruit that is an excellent source of vitamin C, which helps boost the dish’s acidity levels. Cucumbers are high in water content, which is fantastic for hydration. Celery salt and butter season the bulgur wheat. Baby tomatoes offer a crunchy sweetness to this dish. Leeks are finely chopped to replace the need for onions. Sliced olives add a tangy taste to the overall salad.

Instructions

Start by rinsing your pomegranate, then score the skin’s surface with a knife. Make a shallow cut that goes through; twist and turn the pomegranate. Cut the pomegranate in half and then quarters. The next step is to remove the arils from the pomegranate seeds. Begin dislodging the seeds, using a gentle hand to ensure that the seeds remain intact.

Add water to a small pot and bring it to a rolling boil. Add the Fine bulgur wheat and let it cook for two minutes. Drain the water into the sink and add the pot to the stove, setting the temperature to medium-low. Add a little oil and butter. Mix rapidly until the remaining water evaporates. Thereafter, add a sprinkle of celery salt. Mix and taste the bulgur wheat. It should be seasoned perfectly to ensure that it is delicious in the salad.

Chop your cucumber into tiny cubes—the tinier, the better. Wash the oregano leaves and chop the baby tomatoes. Thinly slice the leeks. Place your bulgur wheat in a bowl with the rest of the ingredients. Add the salad dressing and enjoy. There you have it. The Bulgur salad has vibrant colours and a crunch factor. This salad can be enjoyed independently, especially on a warm summer day.

Different ways to Cook Fine Bulgur Wheat

There are three ways to cook fine bulgur wheat. The first method is boiling. When boiling, always maintain a ratio of one part bulgur wheat to two parts broth or liquid. Cover and let it simmer for two minutes. The second is the steaming method. Place the bulgur wheat in a steaming basket over boiling water. Steam for 15 minutes until fluffy and tender. The last method involves pouring boiling water over the fine bulgur wheat and covering it for ten to fifteen minutes. You can also use a vegetable or chicken stock cube in the listed methods.

How to Serve Bulgur Salad?

Bulgur salad is so versatile. You can enjoy this salad on its own. Also, there are so many recipes that will pair with this salad. Consider a delicious piece of rib eye steak to serve alongside with the bulgur salad. Bulgur salad is a combination of Middle-Eastern and Mediterranean cuisines, therefore hummus and marinated olives would really amplify the flavours.

How to Store Bulgur Salad?

We recommend that if you are making a large amount of this salad to store the cooked bulgur wheat separately to the fresh ingredients. Only add the salad dressing when you are going to eat this salad. Following this method will ensure that the salad lasts for up to five days in the fridge.