My mom introduced me to this salad a few months back, and I’ve been making it at least once a week ever since. Bulgar is a common ingredient among my family (we are Middle Eastern, after all), so I was happy to learn that it’s packed with fiber & protein. Essentially, bulgar is what’s left after wheat kernels have been steamed, dried & crushed. One cup of bulgar has fewer calories, less fat, and twice the fiber of brown rice. It also has anti-inflammatory properties! The other great thing about it is that it’s already partially cooked, so little time is needed for preparation. Bottom line is, you need to try this stuff.
Serves 3-4 | 15 mins prep, 15 mins cook
Blend in the tomato sauce and lemon juice. Remove from heat and set aside for 15 minutes (uncovered) until cold. After the bulgur has cooled, mix in the parsley, green onions, tomatoes, pomegranate syrup and salt. Enjoy 🙂