Bulgur is the main ingredient in tabbouleh and is an extremely versatile grain. Use it instead of rice — pair it with stir-fry, roasted veggies, etc. I made this salad a few times at cooking demos, and everyone loved it. It’s easy to put together and presents nicely. The combo of soft and crunchy textures, together with a light and lemony dressing, make this a very popular choice, either as a salad or a light meal of its own. You can sub quinoa if you’d like. (See note.)
Tips: Bulgur (also spelled burgul or bulghur) is dried cracked wheat. It’s made from whole wheat that’s partially boiled and then dried, so it needs no cooking. Use the 1:2 ratio of bulgur to liquid. You may want to toast in fat before hydrating it. It tastes equally good chilled, tepid, or reheated. Add some bulgur to leafy salads — it’s low in fat, high in fiber, and rich in vitamins and minerals. Comparing 1 cup of quinoa to 1 cup of bulgur, quinoa has 8 grams of protein, 220 calories, and 5 grams of fiber; bulgur has 6 grams of protein, 150 calories, and 8 grams of fiber. So if you’re dieting, go for bulgur. If you want to maximize vitamin and mineral intake, go for quinoa.
Photography: Hudi Greeenberger
Styling: Janine Kalesis