Bulgur Salad With Lemon-cumin Dressing W e loved this flavor-packed salad. The salad is refreshing filled with crisp, cool ...

The key consideration for soaking or cooking bulgur for a salad is the size of the grain. Consider your recipe when buying bulgur if you have a choice; fine bulgur makes a light and fluffy pilaf ...

Place bulgur in a salad bowl and cover with 1½ cups very hot water. Stir, then set aside until bulgur has absorbed liquid and cooled, about 1 hour. You can refrigerate to speed up cooling.

Season with salt and pepper. Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley and oil. Serve with flatbreads.

Take pan off the heat and stir in the bulgur with a wooden spatula to moisten evenly. Wrap bulgur with cling film or place in container with a tight lid for ten minutes. Remove and fluff bulgur ...

Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve. Heat the oil in a medium frying pan over a low heat and ...

Heat the oven to 180°C. Cut the greaseproof paper into 4 equal pieces. Pour the bulgur wheat into a large heatproof bowl and pour in enough boiling water to cover it, then cover tightly with ...

This eggplant and lentil salad gets tossed with bulgur, cucumber and tomato to become a very satisfying meal—if you're not a vegetarian, you could add grilled chicken or shrimp to bulk it up ...

Bulgur's preparation method renders a distinct ... Because of its larger size, it's a suitable option for a hearty salad or mixed into a warm bowl of soup to boost satiety. Couscous is also ...

which essentially serves as the salad's dressing, so be sure to use a high-quality oil for the tastiest tabbouleh. In a large heatproof bowl, combine the bulgur with the boiling water, lemon juice ...

This substantial chicken and bulgur wheat salad makes for a perfect mid-week dinner. For a real taste of summer, I like to barbecue the chicken and toss it through the salad while warm ...

Jamie Issa, a 3-year-old chef, really knows her way around the kitchen, and she wanted to show us how to make Jnoubi kammounet banadoura.