I was first introduced to bulgur on our trip to Istanbul, in September 2019. A bulgur pilaf or salad was served with almost every entree, and I couldn’t get enough.
For those unacquainted, bulgur is a parboiled whole grain made from dried cracked wheat. It comes in a variety of grinds, ranging from fine to course. It is incredibly nutritious, and fiber-dense. It has a nutty flavor, and is an excellent addition to soups and salads.
Today I’m sharing a fantastic apricot and bulgur salad recipe. It’s packed with super healthy ingredients, incredible flavors, and a whole slew of textures. It’s a unique recipe that is sure to get your tastebuds asking for more!
Apricot Bulgur Salad
- 1 cup course bulgur
- ½ teaspoon salt
- 1 ¼ cups boiling water
- 2 spring onions, finely sliced
- ½ cup diced dried apricots
- ½ cup sliced almonds, lightly roasted
- ½ cup chopped parsley leaves
- ½ cup chopped mint leaves
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 3 tablespoons honey
- ¼ teaspoon ground black pepper
- Salt, to taste
Place bulgur and salt in a large bowl. Pour boiling water over it and cover tightly. Allow the bulgur to sit undisturbed until the water is fully absorbed, about 30 minutes. Gently fluff.
Add remaining salad ingredients to bulgur and toss to combine.
In a small bowl, whisk together all dressing ingredients. Pour dressing over prepared salad, and mix gently until thoroughly combined.
Allow the salad to rest for at least an hour to allow the flavors to fuse.
Salad can be served at room temperature or chilled.
Leftovers keep well refrigerated in an airtight container.
Recipe adapted from Serious Eats.