Bulgur Wheat Salad
Bulgur wheat makes an excellent alternative to rice and pasta. This is a simple salad which makes an excellent accompaniment to Moroccan style dishes and grilled meat and seafood.
Portions: 6 Portions
Preparation: 10 minutes
Cooking: 30 minutes
Ingredients
- 250g bulgar wheat
- 300ml boiling vegetable or chicken stock or water
- 2 tomatoes, diced
- 4 spring onions, finely chopped
- 60g pistachios, deshelled and roughly chopped
- 3 tbsp flat leaf parsley, finely chopped
- 1 tbsp mint leave, shredded
- juice 1/2 lemon
- 2 tbsp olive oil
- flake maldon salt and freshly ground black pepper
Method
- Salad: Place the bulgur wheat in a bowl, pour over the boiling stock or water and cover the bowl with cling film. Set aside for 25-30 minutes.
- Drain away any liquid from the bulgur wheat.
- Stir in the remaining ingredients until well distributed. Set the salad aside until ready to serve. The Salad can be refrigerated for a couple of hours before serving.
- To Serve: Sprinkle over the parsley over the salad and serve.