Bulgur Salad

This bulgur salad with tomatoes, cucumber, and bell peppers is super fresh, healthy, and light. It makes the perfect lunch and it's ready in less than 20 minutes!

Course Salad, Side Dish

Cuisine American, Mediterranean

Diet Vegan, Vegetarian

Prep Time 8

Cook Time 10

Servings servings

Calories 485kcal

Author Sina

Equipment

1 chopping board
1 knife
1 pot
1 bowl

Ingredients

2 cups fine bulgur
4 tablespoons tomato paste
4 cups vegetable broth
1 bunch parsley
1 bunch mint
juice of one lemon
1/2 large cucumber, chopped
4 tomatoes, chopped
4 tablespoons olive oil
1 yellow bell pepper, chopped
1 red bell pepper, chopped
salt, to taste
black pepper, to taste

Instructions

Add the bulgur to a small pot together with the tomato paste.
Add the vegetable broth and bring to a boil. Turn off the heat and let it soak for 10 minutes.
In the meanwhile, chop the cucumber, the tomato, and the bell pepper. Cut the green onions into rings.
Finely chop the fresh parsley and the mint.
Squeeze the lemon. Set the juice aside.
Stir the cooked bulgur.
Add the chopped tomatoes, cucumber, bell pepper, green onion, parsley, mint, olive oil, and lemon juice. Season with salt and pepper.
Serve immediately or store in the fridge for later.

Notes

Make sure to use high quality olive oil. It really makes a difference!
You could also use couscous instead of bulgur. Quinoa also works well for a change.
The fresh parsley and mint provide this salad with lots of flavor. So use them generously.
Stored in an airtight container in the fridge, this salad will last up to 4 days.

Nutrition