Turkish Bulgur Salad with Pomegranate
Nutty bulgur mixed with bright parsley, tomatoes, and pomegranate, dressed with lemon and olive oil. A fresh, tangy salad that's ready in 20 minutes—no cooking required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 210
- Protein
- 6g
Ingredients
- 1 cup bulgur (fine or medium)
- 1.25 cups boiling water
- 1 cup fresh parsley (flat-leaf, finely chopped)
- 1.5 cups cherry tomatoes (halved)
- ¾ cup pomegranate arils (seeds)
- 1 dressing lemon (juiced) + olive oil (3 tbsp)
- 1 to taste salt and pepper to taste
Instructions
- 1
Pour boiling water over bulgur in a medium bowl. Cover with a plate and let sit until tender and water is absorbed, ~15 minutes.
- 2
While bulgur rests, whisk lemon juice with olive oil in a small bowl.
- 3
Fluff cooked bulgur with a fork to break up any clumps.
- 4
Add parsley, tomatoes, and pomegranate arils to the bulgur. Toss gently.
- 5
Pour dressing over salad and toss until everything is evenly coated.
- 6
Season with salt and pepper to taste. Serve at room temperature or chilled.
Tools you’ll need
- medium bowl
- small bowl
- plate (for covering)
- fork
- whisk
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
