Citrus Bright Bulgur Salad (Printable Version)

Nutty bulgur pairs with roasted peppers and citrus dressing for a refreshing, vibrant dish.

# Ingredient List:

→ Grains

01 - 1 cup bulgur wheat
02 - 2 cups boiling water

→ Vegetables

03 - 2 large red bell peppers
04 - 1 yellow bell pepper
05 - 1 small cucumber, diced
06 - 1/4 small red onion, finely chopped
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped

→ Citrus Dressing

09 - Zest and juice of 1 large orange
10 - Juice of 1 lemon
11 - 3 tablespoons extra-virgin olive oil
12 - 1 teaspoon honey or maple syrup
13 - 1 small garlic clove, minced
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper

→ Optional Additions

16 - 1/3 cup crumbled feta cheese (omit for vegan)
17 - 1/4 cup toasted pine nuts or chopped walnuts

# How to Make It:

01 - Place bulgur in a heatproof bowl. Pour boiling water over bulgur, cover, and let stand for 15–20 minutes until tender and water is absorbed. Fluff with a fork and cool to room temperature.
02 - While bulgur soaks, preheat oven broiler or grill to high. Place bell peppers on a baking sheet and roast, turning occasionally, until skins are charred and blistered (about 10–12 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, deseed, and chop into 1/2-inch pieces.
03 - In a large bowl, combine cooled bulgur, roasted peppers, cucumber, red onion, parsley, and mint.
04 - In a small bowl, whisk together orange zest and juice, lemon juice, olive oil, honey, garlic, salt, and pepper.
05 - Pour dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed. Top with feta and nuts, if using. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The roasted peppers add an incredible sweetness that balances perfectly with bright citrus
  • It keeps beautifully for days, making weekday lunches actually exciting
  • You can serve it warm, cold, or anywhere in between without losing its magic
02 -
  • Letting the peppers steam covered after roasting is what makes the skins slip off easily, do not skip this step
  • The bulgur continues to absorb liquid as it sits, so the salad might need a splash more dressing the next day
  • Dressing the salad while the bulgur is still warm helps the grains soak up more flavor
03 -
  • Toast the nuts in a dry pan until fragrant, about 3 minutes, to bring out their natural oils
  • If the onions taste too sharp, soak them in cold water for 10 minutes before adding to the salad

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