Bulgur is one of those underrated grains that deserves more attention. It’s quick to cook, has a pleasant chew, and readily absorbs flavor—which makes it perfect for this style of salad.

2. Fluff the bulgur with a fork. Stir in the lemon juice, oil, cumin, paprika, salt and black pepper. Add the scallions, carrot, red pepper, jalapeno, parsley and cilantro and stir to combine ...

Bulgur is a fantastic base for salads because it absorbs flavors beautifully while maintaining a slightly chewy texture. This dish works perfectly as a side for grilled meats, such as barbecue ...

Let steam until the liquid is absorbed and the bulgur is tender, 15 to 20 minutes. Fluff the bulgur with a fork. Stir in the lemon juice, oil, cumin, paprika, salt and black pepper.

A salad that calls itself a substantial meal is not a floppy affair. Greens are certainly welcome, if not prolific, but a main-course salad is more than ruffled lettuce leaves.

1/4 teaspoon lemon zest (optional) 1/8 teaspoon freshly ground black pepper BULGUR: 1 cup medium-coarse bulgur 1 cup water 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1 clove ...

Cook the bulgur until light and fluffy like rice, or according to the directions on the package, then let cool. Finely chop the cucumber, red onion, parsley, and fresh mint, and add to a large ...

2. Clean pot and return to medium heat. Add 1 tablespoon vegetable oil and the bulgur; stirring frequently, cook until bulgur is lightly toasted in spots, 3 to 5 minutes.

Unlike rice, which requires a little more precision and patience to get right, bulgur steams in just 10 minutes—simply boil water, add the grains, cover, and turn off the stove.