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🍽️ Colorful Bulgur Salad

676 kcal · 30 min · 4 servings

Ingredients

• 250 g bulgur
• 500 ml vegetable broth
• 100 g sultanas
• 1 cucumber
• 4 tomatoes
• 2 onions
• 5 radishes
• 100 g almond kernels
• 50 g pine nuts
• 2 tbsp freshly chopped parsley
• 1 tbsp freshly chopped cilantro
• 6 tbsp olive oil
• 3 tbsp French nut vinegar (or apple cider vinegar)
• lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Place the bulgur in a bowl.
2. 2. Pour the boiled broth over the grain.
3. 3. Let the bulgur soak for about 30 minutes until it has absorbed the liquid.
4. 4. Fluff the cooked grain with a fork.
5. 5. Soak the sultanas (raisins) in some warm water.
6. 6. Peel the cucumber.
7. 7. Cut the cucumber in half lengthwise.
8. 8. Remove the seeds from the cucumber halves.
9. 9. Dice the cucumber into small cubes.
10. 10. Wash the tomatoes.
11. 11. Scald the tomatoes briefly with boiling water.
12. 12. Shock the tomatoes immediately in cold water to loosen the skin.
13. 13. Peel the skin off the tomatoes.
14. 14. Quarter the tomatoes.
15. 15. Remove the core from the tomatoes.
16. 16. Cut the tomatoes into small cubes.
17. 17. Peel the onions.
18. 18. Chop the onions finely.
19. 19. Wash the radishes.
20. 20. Slice the radishes thinly.
21. 21. Roughly chop the almonds.
22. 22. Roughly chop the pine nuts.
23. 23. Place the bulgur in a large bowl.
24. 24. Add the cucumbers to the bulgur.
25. 25. Add the tomatoes to the bulgur.
26. 26. Add the sultanas to the bulgur.
27. 27. Add the radishes to the bulgur.
28. 28. Add the onions to the bulgur.
29. 29. Add the herbs to the bulgur.
30. 30. Add the nuts to the bulgur.
31. 31. Whisk the olive oil, vinegar, salt, and pepper in a small bowl.
32. 32. Stir the dressing mixture into the bulgur salad.
33. 33. Adjust the seasoning of the salad with lemon juice, salt, and pepper.
34. 34. Serve the salad.

Nutrition per serving

• kcal: 676
• Protein: 18 g · Fett/Fat: 36 g · Carbs: 69 g