Bulgur Salad
This vegan-friendly bulgur salad makes for the most refreshing and flavorful side dish!
Serves 6 people
Ingredients
- 1 cup Coarse Bulgur (cracked wheat) #3 on packaging
- 1 Bouillon Cube, crushed or 1 tbsp bouillon powder
- 2 tbsp Tomato Paste
- 1 tbsp Curry powder optional but adds great flavor
Salad
- 1 pint Cherry tomatoes or 2 large tomatoes finely chopped
- 2 Persian Cucumbers finely chopped
- 1 Bell Pepper finely chopped
- 1 cup Parsley finely chopped
- 1/2 Red onion finely chopped
Dressing
- 2 Garlic cloves crushed
- 1 tbsp Pomegranate Molasses
- 2 tbsp Olive oil
- 1 Lemon's Juice
- Salt & Pepper to taste
- 1 tbsp Dried Mint optional but recommended
Instructions
- In a pot, add 2 cups of water and 1 cup of bulgur. Add the curry powder, cushed bouillon, and tomato paste. Stir together. Bring to a boil then simmer for abrout 15 minutes until bulgar is cooked through.
- In the meantime, add all the chopped vegetables to the serving bowl.
- Also, make the dressing by combining the olive oil, dried mint, crushed garlic, lemon juice, and pomegranate molasses. Set aside.
- Once bulgur is cooked, add a quarter of the dressing to it while still warm so it can absorb the flavor well.
- Then, once the bulgur is room temperature, add the vegetables to it and stir with the remaining dressing. Cover and let this chill for at least an hour then serve. Enjoy!
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