Macadamia Free Classic Bulgur Salad
Bright, herby, and refreshingly light, this bulgur salad is the kind of dish that earns a permanent spot in your weeknight rotation. Tender grains soak up a simple dressing of fresh lemon juice and extra-virgin olive oil, creating a base that's nutty and satisfying without being heavy. Crisp cucumber, juicy Roma tomatoes, and a generous handful of flat-leaf parsley and fresh mint bring color and vibrancy to every forkful. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more special. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden nuts sneaking into your meal. It comes together with minimal effort — just some boiling water, a good knife, and a little patience while the grains absorb — making it as practical as it is delicious. Serve it at room temperature straight away or let it chill briefly; either way, it's a crowd-pleaser.
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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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