Bulghur wheat salad: Difference between revisions
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<span class="review"> <span class="reviewHeader"> | |||
===Recipe review=== | |||
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'''<span class="reviewTitle">Interesting flavours</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span> | |||
<span class="reviewDesc">(and you've got too much cheese on that 😜</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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Revision as of 18:31, 24 December 2021
| Bulghur wheat salad | |
|---|---|
Recipe reviewInteresting flavours 4.7/5 (and you've got too much cheese on that 😜 Paul R Smith |
| Servings: | Serves 2 to 4 - see Chef's notes |
| Calories per serving: | 591 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
A refreshing Algerian salad with peppers, herbs, cucumber and cheese.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 g bulghur wheat
- 300 ml boiling water
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons mint, chopped
- 3 tablespoons coriander, chopped
- 1 red pepper, peeled and cut into strips
- 1 bunch spring onions, chopped
- Garlic to taste, chopped
- ½ cucumber, coarsely chopped
- 115 g Feta or Caerphilly cheese, crumbled
- Salt and black pepper, to taste
- Lime wedges, to garnish
Method
- Place the bulghur wheat in a with the boiling water and leave to soak for 30 minutes.
- Stir occasionally with a fork, until all the water has been absorbed.
- Meanwhile, mix together the oil, lemon juice and seasonings in a bowl.
- Pour this over the bulghur wheat mixture and stir to combine.
- Add the herbs, mix well, then add the remaining ingredients.
- Toss to combine then cover and chill until needed.
- Serve in a bowl, garnished with the lime wedges.
Variations
I would probably add a chilli or two to the salad.
I used vegetable stock instead of water, added 3 cloves of crushed garlic to the wheat at the soaking stage so the harshness of raw garlic was removed. I found some nice fresh sorrel leaves whilst herb-hunting in the garden so added those too along with a spare tomato. A very nice and colourful salad which will be made again. --Chef 07:36, 6 March 2011 (GMT)
Chef's notes
When making this as a main meal for two people, I used 200g of bulgur wheat, vegetables as listed and an unmeasured quantity of cheese and there was very little left over. I would be tempted to increase the amount of bulgur wheat if making this for four people.
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