Bulgur Salad With Cucumber And Tomato Food

BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL

Steps:

• Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
• Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
• In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

COLORFUL BULGUR SALAD

Steps:

• Place bulgur in a colander and rinse under cold running water. Drain and transfer to a small bowl.
• In a small saucepan bring the chicken broth to a boil. Stir in the bulgur, remove from the heat and let stand for 1 hour.
• Stir in the cucumbers, tomatoes, carrots, and green onions into the bulgur.
• In a small bowl whisk the lime juice, chili powder and garlic powder together. Pour over the bulgur mixture and stir until combined. Cover and chill for 2 hours before serving. Stir before serving.

MEDITERRANEAN BULGUR SALAD WITH CUCUMBERS, TOMATOES, SARDINES AND FRESH HERBS

Steps:

• Place the uncooked bulgur in small pot with 1 ½ cup water over high heat, bring to a boil, turn off the heat cover and let it sit for 15-20 minutes. Drain, squeezing out as much water as you can. Set aside
• Start preparing the vegetables and herbs. Chop the tomatoes, cucumbers, spring onion and herbs and set aside.
• Make the dressing: mix the olive oil with the lemon juice and zest. Add a pinch of fine salt and a few grinds of pepper and set aside.
• Place the bulgur in a medium bowl, add the herbs (setting aside 1-2 tsp of dill) and add half of the dressing, mix well.
• Add the vegetables and toss, layer the sardines on top , drizzle the rest of the dressing and sprinkle with the rest of the dill and sesame seeds.

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

BULGUR SALAD

Steps:

• Add the bulgur to a small pot together with the tomato paste.
• Add the vegetable broth and bring to a boil. Turn off the heat and let it soak for 10 minutes.
• In the meanwhile, chop the cucumber, the tomato, and the bell pepper. Cut the green onions into rings.
• Finely chop the fresh parsley and the mint.
• Squeeze the lemon. Set the juice aside.
• Stir the cooked bulgur.
• Add the chopped tomatoes, cucumber, bell pepper, green onion, parsley, mint, olive oil, and lemon juice. Season with salt and pepper.
• Serve immediately or store in the fridge for later.

EGGPLANT, LENTIL, AND BULGUR SALAD RECIPE

Steps:

• In a medium saucepan, combine the lentils, 3½ cups of water, and 1 teaspoon of salt.
• Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.
• Stir in the bulgur and continue cooking for about 15 minutes, partially covered, stirring occasionally, until the lentils and bulgur are just done.
• Remove from the heat and let sit, partially covered, for 5 minutes.
• Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat.
• Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
• Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes.
• Stir in the tomato paste and the remaining 1½ cups of water and 1 teaspoon of salt.
• Bring to a simmer and cook for about 20 minutes, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan.
• Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
• In a small bowl, combine the remaining parsley with the cucumber and tomato.
• Serve the lentils over the cucumber salad.

BULGUR SALAD

Steps:

• Poor boiling water over bulgur, cover and let soak for 15 minutes.
• In the meanwhile prepare all the other ingredients.
• Transfer bulgur in a cold bowl and add tomato paste to bulgur and mix well with the fork until incorporated.
• Add red peppers and let cool down at least 10 minutes.
• Add all remaining ingredients mix with the fork.
• Taste the bulgur and add more pepper, salt or molasses if you want some more.
• Serve cold or chilled.
• Note: Feel free to add more ingredients like olives, tomato cubes, cucumber, and/or what your like.

BULGUR WHEAT SALAD WITH TOMATO AND CUCUMBER

Steps:

• Using a large bowl (this will eventually hold the finished salad), measure out one cup bulgur.
• Add boiling water, stir, and let bulgur soak until all water is absorbed. This can take anywhere from 40 to 80 minutes.
• Meanwhile, put lemon zest in a small bowl. Add lemon juice, garlic, and olive oil. Whisk together.
• Once bulgur has absobed all water, stir in dressing.
• Add chopped parsley and mint, green onions, cucumbers and tomatoes and stir.
• Season with salt and pepper and enjoy at room temperature.

BULGUR WHEAT, CUCUMBER, TOMATO AND HERB SALAD

Steps:

• Add 1 cup of bulgur wheat and 2 cups of water to a saucepan. Bring to a boil and leave to cook on a low heat for 10-12 minutes. Move to a bowl and leave to cool for 30 minutes.
• Add cucumbers, onions, baby tomatoes, parsley and mint to the bulgur wheat. Mix well.
• Season the mix with balsamic vinegar, lemon juice, salt, pepper, olive oil and stir well. Adjust the seasoning if necessary.

BULGUR SALAD WITH CUCUMBER, DILL, AND MINT

Steps:

• Place bulgur in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgur. Mix in cucumbers, parsley, green onions, dill, and mint. Cover and chill until bulgur is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Keep chilled.) Serve cold or at room temperature.

BULGUR SALAD WITH CUCUMBER AND TOMATO

Steps:

• In a small saucepan combine the bulgur, the salt, and 3/4 cup water and simmer the mixture, covered, for 12 to 15 minutes, or until the water is absorbed. Transfer the bulgur to a bowl, let it cool for 10 minutes, and stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, the scallion, and salt and pepper to taste.

TOMATO, CUCUMBER AND COUSCOUS SALAD, TABBOULEH STYLE

Steps:

• In a large bowl, mix together the vegetables, herbs and couscous.
• When ready to serve, add the lemon juice, salt and sumac.
• Mix well, adjust the seasoning if necessary and serve immediately *.