Nutmeg Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Tender bulgur soaks up a simple dressing of fresh lemon juice and extra-virgin olive oil, creating a base that's light yet satisfying. Crisp cucumber, juicy Roma tomatoes, and a generous handful of both flat-leaf parsley and fresh mint bring serious freshness to every forkful — this is the kind of salad that actually tastes like something. The whole thing comes together without any cooking beyond pouring boiling water over the grain, which means minimal effort and minimal cleanup. For anyone avoiding warm spices like nutmeg, the seasoning here is clean and straightforward — just salt, black pepper, bright citrus, and an optional pinch of allspice if you want a subtle earthy note. It's a naturally spice-safe recipe with no hidden blends or pre-mixed seasonings to second-guess. Serve it at room temperature straight away or let it chill briefly in the fridge — either way, it's absolutely worth making.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!