Bulgur Salad with Carrots and Peppers

Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.

• 
  
  2-1/4 cups medium-grind bulgur
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup fresh lemon juice
  
  


• 
  
  3 Tbs. tahini
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender
  
  


• 
  
  1 cup diced red bell peppers (1/2-inch dice)
  
  


• 
  
  1 cup diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  

Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes. 

Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled bulgur in a large serving bowl and toss to break up any clumps. Add the carrots, peppers, cucumbers, feta, parsley, dill and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Beet Green and Bulgur Soup with Poached Eggs

This rustic soup is made with just a few ingredients, but don’t let its simplicity fool you: It’s full-flavored and remarkably comforting. It’s also perfect for a weeknight. Bulgur, which is simply wheat kernels that have been steamed, dried, and crushed, cooks about as quickly as rice. Be sure to use a pot that’s at least 10 inches wide; otherwise, the poached eggs will sink deep into the soup and you’ll have a hard time telling when they’re done.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  2 quarts lower-salt chicken or vegetable broth
  
  


• 
  
  8 cups lightly packed stemmed beet greens, cut into 1-inch pieces
  
  


• 
  
  3/4 cup whole-grain, quick-cooking bulgur (such as Bob’s Red Mill)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 large eggs
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano
  
  

Heat the olive oil in a large pot that’s about 10 inches wide over medium heat. Add the onion and cook, stirring often until golden-brown, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the broth, raise the heat to medium high, and bring to a simmer. Stir in the beet greens and bulgur. Cover and simmer vigorously, adjusting the heat as needed, until the greens and bulgur are tender, about 24 minutes. Season to taste with salt and pepper.

Adjust the heat as needed to achieve a gentle simmer. Crack one of the eggs into a small bowl and pour it onto the soup near the edge of the pot. Repeat with the remaining eggs, positioning them around the perimeter of the pot. Spoon hot broth over the eggs and cook until the whites are set but the yolks are still soft, about 3 minutes.

Carefully ladle the soup and eggs into bowls. Sprinkle with the Parmigiano and serve.

Bulgur and Grape Salad with Walnuts and Currants

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

• 
  
  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
  
  

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.

Bulgur Salad with Herbs, Apricots, and Pistachios

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

• 
  
  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
  
  

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.