Turkish Bulgur Salad with Fresh Herbs

Ingredients

• 1 cup (200g) fine bulgur 1 cup (200g) fine bulgur
• 1 1/2 cups (355ml) boiling water 1 1/2 cups (355ml) boiling water
• 1 large tomato, finely diced 1 large tomato, finely diced
• 1 cucumber, finely diced 1 cucumber, finely diced
• 1 red bell pepper, finely diced 1 red bell pepper, finely diced
• 1/2 red onion, finely diced 1/2 red onion, finely diced
• 1/2 cup (30g) fresh parsley, finely chopped 1/2 cup (30g) fresh parsley, finely chopped
• 1/4 cup (15g) fresh mint, finely chopped 1/4 cup (15g) fresh mint, finely chopped
• 1/4 cup (15g) fresh dill, finely chopped 1/4 cup (15g) fresh dill, finely chopped
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 3 tablespoons lemon juice 3 tablespoons lemon juice
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 5g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Place the bulgur in a large bowl and pour the boiling water over it. Cover the bowl with a plate or plastic wrap and let it sit for about 15 minutes, or until the bulgur absorbs all the water and becomes tender.
2. 2.
   Fluff the bulgur with a fork and let it cool to room temperature.
3. 3.
   In a separate bowl, whisk together the olive oil, lemon juice, pomegranate molasses, ground cumin, salt, and pepper to make the dressing.
4. 4.
   Add the diced tomato, cucumber, red bell pepper, red onion, parsley, mint, and dill to the cooled bulgur.
5. 5.
   Pour the dressing over the salad and toss gently to combine all the ingredients.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
8. 8.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Bulgur — Make sure to use fine bulgur for this recipe, as it absorbs the flavors and dressing better than coarse bulgur.
• Pomegranate molasses — If you can't find pomegranate molasses, you can substitute it with a mixture of equal parts lemon juice and honey.

Tips & Tricks

• Soaking the bulgur in boiling water helps to soften it quickly and evenly.
• For a spicier kick, add a pinch of red pepper flakes to the dressing.
• Allow the salad to chill in the refrigerator for at least an hour before serving to enhance the flavors.
• Feel free to customize the salad by adding other vegetables such as radishes or green onions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Turkish Bulgur Salad with Fresh Herbs as a side dish alongside grilled meats or as a light and refreshing main course. It pairs well with a dollop of creamy yogurt on the side.

Presentation advice

Garnish the salad with a sprig of fresh mint or a sprinkle of pomegranate seeds to add a pop of color and make it visually appealing.