ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bulgur Salad with Figs and Preserved Lemon

Photo: Erin Kunkel Styling: Chelsea Zimmer

Hands-on time 15 mins
Total time 20 mins
Yield

Serves 6 (serving size: about 1 cup)

A quick soak mellows the sometimes pungent shallots. Add preserved lemon rind to salad dressings, pasta salads, or baked chicken; if you can't find it, substitute 1 teaspoon grated lemon rind.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 cup uncooked bulgur
  • 1 1/2 cups water
  • 1/3 cup finely chopped shallots
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup chopped walnuts, toasted
  • 1 tablespoon chopped preserved lemon rind
  • 6 fresh figs, stemmed and quartered
  • 1 ounce goat cheese, crumbled (about 1/4 cup)

Nutrition Information

  • calories 215
  • fat 9.6 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 3 g
  • protein 5 g
  • carbohydrate 30 g
  • fiber 7 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 224 mg
  • calcium 53 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a large saucepan over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add bulgur; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 11 minutes or until liquid is absorbed.

  2. Place shallots in a small bowl, and cover with water; let stand 10 minutes. Drain. Combine remaining 1 1/2 tablespoons oil, shallots, vinegar, salt, and pepper in a small bowl, stirring with a whisk. Place bulgur, half of oil mixture, parsley, nuts, and preserved lemon in a large bowl; stir to combine. Spoon bulgur mixture onto a platter; top with figs and cheese. Drizzle with remaining half of oil mixture.