Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Bulgur and Grape Salad with Walnuts and Currants

Article Image
Scott Phillips

Yield: Yields about five cups.

Servings: 6

This wholesome whole-grain side dish is great with roast chicken or lamb. Enjoy it as is or with a crumble of goat cheese.

Ingredients

  • 1 cup medium-grind bulgur wheat
  • 1 cup seedless red grapes, cut in halves or quarters, depending on size, or Champagne grapes
  • 1 cup small-diced celery (about 3 stalks)
  • 1/3 cup chopped toasted walnuts
  • 1/4 cup packed coarsely chopped fresh flat-leaf parsley
  • 3 Tbs. dried currants
  • 3 Tbs. walnut oil, preferably roasted
  • 3 Tbs. white balsamic vinegar
  • 2 Tbs. minced shallot
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 0
      Sodium (mg): 115
      Carbohydrates (g): 29
      Fiber (g): 6
      Protein (g): 5

Preparation

  • In a small saucepan, bring 1 cup water to a boil over high heat. Stir in the bulgur, remove from the heat, cover, and let sit until the water is completely absorbed and the bulgur is tender and cooled to room temperature, about 1 hour. Transfer to a large bowl. Add the grapes, celery, walnuts, parsley, currants, walnut oil, vinegar, shallot, and 1/2 tsp. salt; toss well. Season to taste with more salt and pepper.

Reviews

Rate or Review

Reviews

  • grlup | 06/09/2016

    Very good. Followed recipe as stated. One cup of bulgur to one cup of water works perfectly; no need to use 2 cups of water. Added crumbled feta to top of salad. Would be good for a picnic.

  • Jakerin | 08/23/2014

    Fabulous.

  • LindaG12 | 07/03/2012

    Love this salad and have made and shared several times. Sometimes I substitute equal amount of quinoa for the bulgur to accommodate friends' dietary restrictions. Equally yummy!

  • shabba | 12/09/2011

    Soooo YUMMY!!!! Just made this for our christmas party at work and now i'm seriously contemplating on going because...I DON'T WANT TO SHARE!!!!!! ;)P.S. I added honey and a pinch of Garam Masala seasoning to the dressing and some sheepsmilk feta... it perfectly compliments the sweet flavors.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks