Watch How to Make it Here
This recipe starts at 05:45
Bulgur is most commonly used in the cuisines of many countries in the Middle East and Mediterranean Basin. It has a deliciously chewy texture, and a nutty taste, which adds a nice bite to this salad, in combination with the tangy dressing and fresh ingredients. We've used coarse bulgar for this recipe, but feel free to use any other type of bulgar or grain you'd like here.
Easy Bulgur Salad In A Jar
▸ ▹ Vegan, nut-free, soy-free
Yield: 4 servings (of 1L mason jars)
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
2 cups (400 g) extra coarse bulgur*
2 cups (480 mL) water
¼ cup (60 g) tomato paste
¼ cup (60 mL) water
2 Tbsp (30 mL) olive oil
2 Tbsp (40 g) pomegranate molasses**
2 Tbsp (30 mL) lemon juice
½ tsp salt
2 cups (300 g) cherry tomatoes, cut in half
1 cucumber, diced
1 cup (60 g) parsley, roughly ripped into little pieces
1 medium red onion, thinly sliced
1 cup (100 g) green olives, cut in half
2 cups (400 g) cooked brown lentils
To a medium pot, add the bulgur* and water, bring to a simmer over medium-high heat. Cover the pot with a lid and let it simmer for 15 minutes. Turn off the heat, give the bulgur a stir and let the bulgur rest covered for 10 minutes. Then rinse under cold water and drain.
To make the dressing: to a medium bowl add the tomato paste, water, olive oil, pomegranate molasses, lemon juice, and salt. Mix well until you reach a smooth consistency.
Fill the salad jars with the dressing, bulgur, lentils, cucumber, red onion, green olives, tomatoes, and parsley. Garnish with lemon slices, and enjoy this delicious and refreshing salad!
* Variations: There are many different varieties of bulgar; be sure to cook yours according to the package instructions. If you don't have bulgar, feel free to use another grain like quinoa, couscous, or rice instead.
** Pomegranate molasses can be found in Middle Eastern or ethnic supermarkets. We found ours, along with the bulgar, at a local Turkish grocery store. If this ingredient isn't available to you, you can also substitute it with pomegranate juice and maple syrup to taste or cranberry juice concentrate.
Storage: the salad can be stored in a glass jar in the fridge for up to 4 days.
Did You Try This Recipe?
Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes