Bulgur wheat (just like couscous) combines beautifully with dried fruit. It’s also extremely compatible with fresh chopped herbs. In this interpretation of the classic Middle Eastern salad, these three ingredients come together.
Ingredients (serves 4-6)
200 g (7oz) coarse bulgur wheat
1/4 cup dried cranberries
1/4 cup dried apricots, finely chopped
2 stalks celery, finely chopped
1/3 cup parsley, finely chopped
3 tablespoons mint, finely chopped
2-3 tablespoon freshly squeezed lemon juice
salt, to taste
dash of sumac (optional)
1/4 cup nuts (hazelnuts, cashew or pecans), roasted and chopped
Soak bulgur wheat in 2 cups boiling water for 30 minutes (or in lukewarm water for 2 hours) until soft, drain.
Combine soaked bulgur with dried fruit, celery and herbs, season with lemon, salt and sumac and let stand for 10 minutes for flavors to blend. Sprinkle nuts and serve. The salad can also be made ahead of time and kept refrigerated for up to 24 hours, but always add nuts at the last moment, to keep them crunchy.