Serve this lemony bulgur—an American interpretation of Middle Eastern tabbouleh—instead of the more familiar and expected stuffing.
1 cup coarse-ground bulgur
2 cups (1/4-inch) cubed peeled English cucumber
1 cup dried cranberries
1/3 cup thinly sliced green onion
1 cup finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
How to Make It
Place bulgur in a large bowl; cover with 2 cups boiling water. Cover; let stand 30 minutes or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.
This is delicious! A great summer salad. In the interest of keeping calories low, I used half the amount of olive oil and reduced sugar dried cranberries. So I'm confident it would be even more delicious if followed exactly. Would probably taste good with goat cheese or feta, too. Try it--you won't be disappointed!
Love love love this bulgur salad! I wanted to try this because I loved the Cooking Light Mexican Bulgur Salad and this was a hit also. I don't like cucumber at all so I subbed in celery. I'm also not the biggest fan of parsley so I didn't use quite as much as the recipe called for and added about 1/4 cup of cilantro to offset the flavor. It worked perfectly. I think that using the full 1/3 cup of olive oil is probably a little unnecessary...the salad was a little bit oily and I will probably half that next time. Feta or even chicken might be a nice addition, especially if you eat it as your main dish as I did. Also, only 5 WW PointsPlus per 1 cup serving...yes!
I love the fresh taste of this light dish! I also did not peel the cucumbers and added pine nuts. I used as a Christmas side for the contrast to heavier food and for the color, but will definitely repeat anytime of the year. Basic 'meat and potato' eaters may not enjoy, but those with creative, health-minded tastes will love it.
Great, simple salad! I did make some changes....I used wheat berries instead of bulgur and didn't peel the cucumbers. I love the sweetness that comes from the cranberries! I would definitely make this dish again.