Bulgur salad

SF

Difficulty level: easy

Preparation time

25 minutes

Cooking time

45 minutes

When is it ready?

1 hour and 10 minutes

This salad can be made with two types of wheat products – couscous or bulgur. Both are derived from wheat, but bulgur is considered a complete grain, because it is produced from the kernel. I love both and would recommend you to try both options to see what you’d like better. Obviously, the bulgur has more nutritional qualities to it.

Ingredients

Let's get cooking!

For the salad

5oz (150g) Bulgur

1/2 cup Cranberries

1 cup Chopped parsley

2 tbsps Chopped basil

3 Chalks of Scallions

1 diced Appl, any sweet kind

10 diced Cherry tomatoes

For the dressing

Pomegranate concentrate
(if you don’t have it, use Silan or Agava)

Lemon juice, from ½ lemon

Olive oil

Salt & pepper

Cook the bulgur in boiling water until softens. Filter and place in a serving bowl.

Thinly chop the parsley and basil and add them to the bulgur.

Add chopped scallions, diced apples and tomatoes to the bowl.

Add cranberries on the top. You can keep the salad in this form, covered and refrigerated, until you intend to serve it.

Drizzle the dressing all over the salad just before serving. Preferably, serve the salad in room temperature, so if you have guests, make sure to get it out of the fridge a couple of hours beforehand.