Bulgur With Onion Tomato And Feta Food

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BULGUR SALAD WITH CHICKPEAS AND FETA



Bulgur Salad With Chickpeas and Feta image

Simple, satisfying meal. Serve with Pita bread for an easy weeknight meal or as a side to grilled chicken.

Provided by KelBel

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups water
1 cup bulgur
1 teaspoon salt
1 (15 1/2 ounce) can chickpeas, rinsed, drained
1 cup plum tomato, diced
1 garlic clove, minced
1/2 cup feta cheese, crumbled
1/2 cup green onion, chopped
1/3 cup of fresh mint, chopped
1/3 cup fresh Italian parsley, chopped
3 tablespoons lemon juice
1 1/2 tablespoons olive oil
2 teaspoons lemon peel, grated

Steps:

  • Bring 2 cups water to boil in medium saucepan.
  • Remove from heat; add bulgur and salt and stir to blend.
  • Cover and let stand until bulgur is just tender, about 20 minutes.
  • Drain well, pressing to extract excess water.
  • Transfer bulgur to large bowl; cool.
  • Mix in remaining ingredients.
  • Season with salt and pepper and serve.

TOASTED BULGUR SALAD WITH CORN AND TOMATOES



Toasted Bulgur Salad with Corn and Tomatoes image

Categories     Salad     Tomato     Side     Vegetarian     High Fiber     Corn     Chill     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

1 1/2 cups coarse bulgur*
2 3/4 cups water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
2 cups fresh corn (cut from 4 to 6 ears)
1 pint vine-ripened cherry tomatoes, halved
3/4 cup chopped scallions
3 tablespoons red-wine vinegar, or to taste
*Coarse bulgur is available at natural foods stores and many supermarkets.

Steps:

  • In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
  • In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
  • While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Salad may be made 6 hours ahead and chilled, uncovered.
  • Serve salad at room temperature.

BULGUR WHEAT SALAD WITH TOMATO AND CUCUMBER



Bulgur Wheat Salad With Tomato and Cucumber image

A delicious and healthy side salad. Buglur is high in fiber and low in fat, rich in B vitamins, iron, phosphorous and manganese and has been a staple of the Mediterranean diet for thousands of years. This recipe is so simple and yet each flavor blends perfectly together. Originally found in one of my South Beach Diet cookbooks, this recipe has been tweaked just a bit to suit my tastes. Note: prep time includes time for bulgur to soak in water.

Provided by EveryoneLovesaSprin

Categories     Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup bulgur
1 cup boiling water
zest of one lemon (optional)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons garlic, finely minced
1 cup chopped fresh parsley
1/2 cup mint leaf, chopped
1/2 cup green onion, sliced
3 cups cherry tomatoes, sliced in half
1 1/4 cups chopped cucumbers
salt and pepper

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.

Nutrition Facts : Calories 250.7, Fat 11, SaturatedFat 1.6, Sodium 25.3, Carbohydrate 35.9, Fiber 9.1, Sugar 4.3, Protein 6.4

BULGUR SALAD WITH GARBANZO BEANS, FETA, AND PLUM TOMATOES



Bulgur Salad with Garbanzo Beans, Feta, and Plum Tomatoes image

Categories     Salad     Tomato     Quick & Easy     Feta     Lemon     Mint     Chickpea     Summer     Parsley     Bulgur     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 12

2 cups water
1 cup bulgur*
1 teaspoon salt
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup diced plum tomatoes
1/2 cup crumbled feta cheese
1/2 cup chopped green onions
1/3 cup chopped fresh mint
1/3 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
2 teaspoons grated lemon peel

Steps:

  • Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve.
  • *Also called cracked wheat; available at natural foods stores and supermarkets.

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