Bulgur Wheat Salad With Dried Cherries And Feta Food

BULGUR WHEAT SALAD WITH DRIED CHERRIES AND FETA

Steps:

• In a large bowl, toss together bulgur, dried cherries, scallions, feta and arugula.
• In a separate small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper. Pour vinaigrette on top of the bulgur salad and toss well. Serve immediately or store in the refrigerator for up to 5 days.

SOUR CHERRY BULGUR SALAD

Steps:

• Add 2 cups water to a medium saucepot. Season with salt and drizzle in some olive oil, then stir in the bulgur. Bring a boil over high heat, then cover, lower to a simmer and cook until the grains are tender, about 1 hour. Allow bulgur to come to room temperature.
• Combine the bulgur wheat with the cherries, parsley, walnuts, red onion and dill in a large bowl, reserving about 1 tablespoon of each herb for garnish. Gently mix to combine. Add the extra-virgin olive oil, lemon juice and grated garlic and season to taste. Transfer to a serving bowl and garnish with feta, reserved herbs and a drizzle of olive oil.

BULGUR SALAD WITH CHERRIES

Steps:

• In a medium saucepan with a tight-fitting lid, bring 2 cups water to a boil. Stir in bulgur and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until water is absorbed and bulgur is tender, about 15 minutes.
• Meanwhile, in medium bowl, whisk together oil, lemon juice, and shallot; season with salt and pepper. Add bulgur and toss to combine. Refrigerate, uncovered, until cool, about 10 minutes.
• Add cherries, herbs, and walnuts to bulgur mixture; toss to combine. Season again with salt and pepper. Serve.

BULGUR WHEAT SALAD

Steps:

• Place bulgur in a large bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. , In a small bowl, whisk the lemon juice, oil, garlic and salt. Stir into bulgur. Add parsley. , Cover and refrigerate for at least 1 hour. Just before serving, stir in the tomatoes and onions.

FRUITY TABBOULEH WITH FETA

Steps:

• Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
• Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
• Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.

BULGUR SALAD WITH FETA AND PINE NUTS

Steps:

• In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
• Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
• Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and half the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.

BULGUR SALAD WITH CHICKPEAS, FETA, AND BASIL

Steps:

• In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
• Stir remaining ingredients, except parsley and basil into the bulgur.
• Sprinkle with the fresh parsley and basil.
• NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.

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.