Bulgur Salad
5 servings
35 minutes
Bulgur salad is a bright and aromatic dish from Moroccan cuisine that combines the freshness of greens, the juiciness of vegetables, and spicy Eastern notes. Bulgur, cooked to a tender fluffiness, is filled with rich flavor thanks to tomato paste, olive oil, and lemon juice. Leeks add a light sharpness while parsley and mint provide freshness and subtle herbal tones. This dish can be served immediately after preparation but its flavor deepens after a night in the fridge. Moroccan bulgur salad is perfect as a side dish for meat and fish or as a standalone light lunch. It is not only delicious but also healthy due to its rich composition of vitamins and minerals. An excellent choice for those seeking balance between simplicity, sophistication, and healthy eating.
1
Cook bulgur following the instructions on the package (for example, you can use 'Yarmarka Platinum').
- Bulgur: 200 g
2
While the bulgur is cooking (about 10 minutes), place the tomatoes in boiling water for 2 minutes, making a cross-shaped cut on top. Remove from water and peel the skin.
- Tomatoes: 2 pieces
3
Finely chop the onion and cut the tomatoes into small cubes.
- Leek: 2 pieces
4
Chop parsley and mint, squeeze lemon juice.
- Parsley: 1 bunch
- Fresh mint: 1 bunch
- Lemon: 1 piece
5
In a pot with cooked bulgur (drain the water first), mix in olive oil, onion and herbs, tomatoes, tomato paste, lemon juice, salt, pepper, and paprika.
- Olive oil: 3 tablespoons
- Leek: 2 pieces
- Parsley: 1 bunch
- Fresh mint: 1 bunch
- Tomatoes: 2 pieces
- Tomato paste: 1 tablespoon
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Paprika: 1 teaspoon
6
The salad is good not only right after preparation but also after it sits in the fridge overnight.
