Bulgur with vegetables - 3 recipes

Bulgur is crushed wheat processed with boiling water. Krupa has been known since ancient times, and on its basis cereals are prepared with the addition of various ingredients, and they are also placed in soups. But this is not limited to its use in cooking, and today I will share 3 recipes for bulgur salad with vegetables.

Taboule Salad

• Cooking time: 45 minutes.
• Servings Per Container: 4.

Taboule salad is very popular in the east, its homeland is Lebanon and Syria. Bulgur and parsley are taken as the basis for the dish, sometimes couscous is used instead of crushed wheat. And to complement the basic ingredients can tomatoes, green onions, mint, other herbs and spices. Season the salad with lemon juice and olive oil. I will give the most common recipe for this dish.

Interesting fact. The largest portion of the tabula weighed more than one and a half tons. It was cooked in the city of Ramallah in June 2006. This event was recorded in the Guinness Book of Records.

Ingredients:

• bulgur - 200 g;
• cauliflower - a small head of cabbage;
• cherry tomatoes - 10 pcs. (can be replaced with ordinary tomatoes, but then they will need 3-5 pcs. depending on the size of the fruit);
• chili pepper - 2 pods;
• parsley - 2 bunches;
• mint - 1 bunch;
• green onions - 1 bunch;
• lemon juice - 80-100 ml;
• olive oil - 40-50 ml;
• zest - from 1 lemon;
• salt, pepper (preferably white) - to taste.

Attention! The appetizer is spicy due to the presence of chili in the composition. It can be excluded or replaced with bell pepper.

How do I make a salad:

1. I cook cereals in salted water, referring to the instructions on the packaging. Usually the cooking time is 15-20 minutes. Then I drain the liquid from the bulgur, let it cool.
2. In another pan, I boil the cauliflower disassembled for inflorescence for 5-7 minutes. She should stay harsh. Then grind in a blender, not bringing to the state of mashed potatoes. Can be finely chopped with a knife.
3. I combine the prepared ingredients, add chopped greens, chopped chili pods, tomatoes cut into quarters and other ingredients according to the recipe, with the exception of citrus juice and oil.
4. Gently knead the mass so that the salt and spices are evenly distributed.
5. I mix the oil with lemon juice, season the dish and repeat the mixing.

Tip. If you want the bulgur in the salad to be more crumbly, fry it in vegetable oil for 5-7 minutes before boiling. This will help the croup not only not stick together, but will give it new taste notes.

Bulgur with tomatoes and avocado

• Cooking time: 35 minutes.
• Servings Per Container: 4.

For this dish you will need sun-dried tomatoes. Cooking them is quite simple. Take the fruits, cut them in half and lay on a greased baking sheet. Then sprinkle with vegetable oil, sprinkle with salt, pepper, chopped garlic, chopped herbs and put in an oven preheated to 90 degrees. The baking time will be 25-35 minutes, depending on the size of the tomatoes. They can be removed when the skin is wrinkled and the liquid has almost evaporated. Now it's time to start making the salad.

Ingredients:

• Bulgur - 150 g;
• avocado - 2 fruits;
• sun-dried tomatoes - 7-8 halves (focus on your taste);
• parsley - a large bunch;
• lemon - 1 pc. (if small, then 2);
• olive oil - 50 ml;
• salt, pepper - to taste.

Operating procedure:

1. Boil bulgur until cooked for 20 minutes.
2. Finely chopped parsley and avocado pulp.
3. I cut the halves of tomatoes into 4-5 parts, put them on the bottom of the serving plate.
4. I distribute the croup from above. It is not necessary to cool it.
5. Spread chopped greens with the next layer, then avocado cubes.
6. I squeeze the juice from citrus and pour them a dish.
7. A few minutes later, when the ingredients “exchange aromas”, salt, season, pour oil and gently mix.

Serve this dish as a warm salad or as a side dish. It is best combined with fish due to the bright citrus notes, but you can supplement them with meat or poultry.

With cucumber, radish and sesame seeds

• Cooking time: 40 minutes.
• Servings Per Container: 4-5.

This is a great option for summer salad. Radishes, cucumbers and mint give it freshness and a wonderful aroma, and there are few calories in such a dish - about 200.

Ingredients:

• bulgur - 100 g;
• cucumbers - 3 pcs.;
• radish –7–9 pcs.;
• dill, parsley, green onions, mint - 5-7 branches;
• lemon juice - from half the fruit;
• sesame oil (can be replaced with another vegetable) - 3 tbsp. l .;
• sesame seeds, salt to taste.

Step by step recipe:

1. I bring the cereal to readiness in boiling salted water for 15-20 minutes, then drain the liquid and let it cool. To make this happen faster, spread the crushed wheat in a thin layer on a large flat plate.
2. I cut cucumbers and radishes into semicircular thin slices, finely chop the greens.
3. I mix the prepared ingredients in a salad bowl, salt, pour over lemon juice and oil, sprinkle with sesame seeds and mix.

You can serve this dish beautifully by laying a slide on a flat plate covered with lettuce leaves. By the way, this is how cold appetizers are served with bulgur in the east.