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Apricot Bulgur Salad

Course Appetizer, Salad
Keyword Appetizer, Bulgur, Fruit, Healthy, Salad, Side Dish, Vegetables, Vegetarian, Whole Grains
Servings 6 Servings

Ingredients

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

Dressing

  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • 3 tablespoons honey
  • ¼ teaspoon ground black pepper
  • Salt, to taste

Instructions

Prepare Salad

  1. 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.
  2. Add remaining salad ingredients to bulgur and toss to combine.

Prepare Dressing

  1. In a small bowl, whisk together all dressing ingredients. Pour dressing over prepared salad, and mix gently until thoroughly combined.
  2. Allow the salad to rest for at least an hour to allow the flavors to fuse.

Recipe Notes

Salad can be served at room temperature or chilled.
Leftovers keep well refrigerated in an airtight container.