Healthy

I Bul Imagine It You It

I promise it will quickly earn a regular spot in your recipe rotation.

Serving Ideas

Serve it alongside a Grilled Pork Chop, salmon, or shrimp for an easy dinner.

Pile it into lettuce cups or pita bread for a refreshing lunch wrap.

Top it with a dollop of hummus or tzatziki and a few slices of avocado.

Add chopped nuts (like pistachios or almonds) for an extra crunch.

What is Bulgur Salad?

Bulgur Salad is a dish made with bulgur wheat, a whole grain that has been parboiled, dried, and cracked.

It’s known for its chewy texture and nutty flavor, and it absorbs flavors well, making it perfect for salads.

• Ingredients
• Bulgur
• Salt
• Boiling water

Extra virgin olive oil

Green onion, diced

Red bell pepper, diced

English cucumber, medium diced

• Fresh dill, chopped
• Fresh parsley, chopped
• Fresh lemon juice
• Garlic clove, finely minced
• Ground black pepper
• Flaky sea salt
• How to make Bulgur Salad
• Place the bulgur in a large heatproof bowl with 1 teaspoon of the kosher salt and the boiling water. The Stir Dr
• Chill for at least 1 hour before serving.
• Store in an airtight container in the refrigerator for up to 3 days.
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Joanna Gaines’ French Bread

Bulgur Salad

Elevate your meal with Joanna Gaines’ Bulgur Salad, featuring bulgur wheat and a mix of fresh veggies that deliver bold flavors.

Prep Time

20

minutes

mins

Cook Time

25

minutes

mins

Cooling Time

1

hour

hr

Total Time

1 hourhr 45

minutesminsCourse Salad, Side Dish

Cuisine Mediterranean1 1/2 cups

9.75 ounces bulgur, regular or light (golden)2teaspoons kosher salt plus more to taste2 cups

boiling water4

tablespoonsgood – quality extra virgin olive oil

• 1/3 cup diced green onion
• 3/4 cup diced red bell pepper 1 1/2
• cups medium – diced English cucumber 1/4
• cup finely chopped fresh dill plus sprigs for garnish
• 1/3 cup finely chopped fresh parsley
• One 15 – ounce can chickpeas rinsed well and drained 6
• tablespoons fresh lemon juice from about 2 large, plus more to taste
• 1 garlic clove finely minced 1/2
• teaspoon freshly ground black pepper plus more to taste
• Freshly cracked black pepper and flaky sea salt such as Maldon
• Get ingredients with Get Recipe Ingredients Place the bulgur in a large heatproof bowl with 1 teaspoon of the kosher salt and the boiling water. Cover the bowl tightly with plastic wrap and let sit until all the water is absorbed, 20 to 25 minutes.
• Add the remaining 1 teaspoon kosher salt, 3 tablespoons of the olive oil, the green onion, bell pepper, cucumber, dill, parsley, chickpeas, lemon juice, garlic, and ground black pepper. The Drizzle with the remaining 1 tablespoon olive oil. Chill for at least 1 hour before serving. Store in an airtight container in the refrigerator for up to 3 days.
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