Low Sodium Classic Bulgur Salad

Total time40 min

Prep time20 min

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 cup medium bulgur
Bob's Red Mill Whole Grain Red Bulgur Arrowhead Mills Organic Bulgur Wheat Shiloh Farms Organic Bulgur Wheat Central Market Bulgur Quick Cook Grains Hodgson Mill Bulgur Wheat 18 oz
See all
1 ½ cups boiling water
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp fresh lemon juice (from about 1 large lemon)
3 tbsp extra-virgin olive oil
2 medium roma tomatoes, seeded and finely diced
1 medium english cucumber, finely diced
4 scallions (green tops only), thinly sliced
1 cup fresh flat-leaf parsley, finely chopped
¼ cup fresh mint leaves, finely chopped
¼ tsp ground black pepper
¼ tsp ground allspice (optional)

Instructions

1
Place the bulgur and 1/2 tsp salt in a large bowl. Pour the boiling water over the bulgur, stir once to combine, then cover the bowl tightly with a plate or plastic wrap and let stand for 15–20 minutes, until the water is fully absorbed and the grains are tender but still have a slight chew.
2
Uncover the bulgur and fluff it with a fork. Drizzle the lemon juice and olive oil over the warm bulgur and toss to coat, then spread the bulgur out slightly and let it cool to room temperature, about 10 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!