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Bulgur Wheat Salad

It was 2020, we were in a virus lock down and all the rice and pasta was gone from my local supermarket so I turned to my cupboard and had some bulgur wheat in there I'd previously used for making a tabouleh. That was nice so why couldn't I use it instead for a side dish to go with some chicken? 

 

I'd been wasting so much time, it's brilliant stuff and soaks up so much flavour you can use use pretty much anything with it. This is a bit of a Persia meets Med mix and goes great with a nice roasted chicken breast. But I've also cut out the lemon and replaced with sun dried tomatoes to make a great steak accompaniment.

Ingredients

​Serves 2 as a side

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  • 70g Bulgur Wheat

  • ½ a Preserved Lemon, chopped

  • 12 olives, chopped in quarters

  • 3 tbsp chopped parsley

  • A small handful of peanuts

  • 2 tbsp extra virgin olive oil

  • ½ tsp ground cinnamon

Method

Put the bulgur wheat into a saucepan and cover with cold water. Bring to the boil and simmer for 15 mins. Top up with boiling water if it falls below the top of the wheat

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Meanwhile prepare your other ingredients

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Once the bulgur wheat is done drain off the water.

 

Now mix the chopped parsley, peanuts, olives and lemon into the saucepan with the wheat, drizzle with the olive oil and add your cinnamon.

 

Give this a last stir around to evenly coat the grains, which should all now have a nice shimmer to them from the oil, and then serve.

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