Coconut Free Classic Bulgur Salad
This bright, herb-forward grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Tender bulgur soaks up a generous hit of fresh lemon juice and extra-virgin olive oil, creating a base that's nutty, tangy, and deeply satisfying. Finely chopped flat-leaf parsley and fresh mint bring serious freshness, while diced Roma tomatoes, cucumber, and scallion greens add crunch and color in every forkful. A pinch of allspice is optional, but it adds a subtle warmth that makes the whole bowl feel a little more special. Every single ingredient here is naturally free of coconut in any form — no coconut oil, no coconut milk, no hidden tropical fats — so you can cook and serve with complete confidence. It comes together with nothing more than boiling water and a bowl, which means minimal cleanup and maximum payoff. Equally good packed for lunch the next day, this salad actually improves as it sits and the flavors meld together.
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Learn more →Ingredients
4 servings
- 1 cup medium bulgur
- 1 ½ cups boiling water
- ½ tsp salt, plus more to taste
- 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.
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