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Recipe

Bulgur Salad with Herbs, Apricots, and Pistachios

Scott Phillips

Yield: Yields 7 cups

Servings: 8 as a side dish

Reminiscent of tabouli, this salad makes a great side dish for just about anything grilled. Try it with grilled shrimp or halloumi cheese.

Ingredients

  • 2 cups bulgur
  • Kosher salt
  • 2/3 cup plus 2 Tbs. extra-virgin olive oil
  • 1/3 cup minced yellow onion
  • 3 medium cloves garlic, minced (1 Tbs.)
  • 1/2 cup chopped dried apricots
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 3/4 cup coarsely chopped fresh cilantro
  • 3/4 cup coarsely chopped fresh mint
  • 1/2 cup chopped roasted, salted pistachios
  • 1/3 cup fresh lemon juice (from 2 large lemons)
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 230
      Fat (g): 26
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 18
      Cholesterol (mg): 0
      Sodium (mg): 330
      Carbohydrates (g): 39
      Fiber (g): 9
      Protein (g): 7

Preparation

  • In a 12-inch skillet, toast the bulgur over medium heat, stirring constantly with a wooden spatula, until aromatic and just a shade darker, about 3 minutes. Transfer to a small bowl. In a 1- to 2-quart pot, bring 2 cups of water and 1 tsp. salt to a simmer over medium-high heat.
  • Meanwhile, heat 2 Tbs. of the oil in the skillet over medium heat. Add the onion and garlic and cook, stirring, until tender, about 3 minutes. Stir in the bulgur, apricots, 1 tsp. salt, and the simmering water. Cover the skillet and remove from the heat. Let stand until the bulgur is tender and has completely absorbed the liquid, 30 to 40 minutes. Gently fold in the parsley, cilantro, mint, and pistachios.
  • In a small bowl, whisk the lemon juice with 1/4 tsp. each salt and pepper. Slowly whisk in the remaining cup olive oil in a slow stream.
  • Drizzle the salad with the dressing, season to taste with more salt and pepper, and serve.

Make Ahead Tips

The salad can be covered and refrigerated for up to 4 hours; return to cool room temperature before serving. Season to taste with additional salt and pepper if necessary.

Reviews

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Reviews

  • user-575032 | 05/24/2015

    This is a great light grain salad. I used a bulgar that needed cooking. So I did that, sauted onions and garlic at same time, then combined them together with apricots to "marinate" for a while befor adding the other ingredients.

  • User avater
    TheMomChef | 06/18/2013

    The herb combination with the vinaigrette is phenomenal with the bulgur. Adding in the chewy, sweet apricot and crunchy pistachio was a brilliant idea and delicious. I could have eaten the entire bowl for lunch. You can read my full review at Taking On Magazines: http://bit.ly/128RtrQ

  • User avater
    Pielove | 05/29/2013

    A great side dish and an interesting variant on tabbouleh-- the complex sweetness of the apricots adds an interesting taste. This almost didn't make it to the table, I was so busy nipping little tastes from the bowl.

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