Pescatarian 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 drizzle of fresh lemon juice and extra-virgin olive oil, creating a base that's nutty, tangy, and deeply satisfying. Crisp cucumber, juicy Roma tomatoes, and a double hit of fresh parsley and mint make every forkful feel alive with flavor. The scallion greens add a gentle bite without overpowering the herbs, and a whisper of ground allspice ties everything together in the most unexpected, fragrant way. The whole thing comes together with nothing more than boiling water and a bowl — no stovetop, no fuss. It's naturally plant-forward and completely meat-free, so it fits beautifully into a pescatarian spread alongside grilled fish or seafood, or holds its own as a light standalone meal. Make it just before serving or let it chill briefly — either way, it's going to disappear fast.
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!