I absolutely love this recipe because it’s like a refreshing culinary escape, perfectly combining juicy grapes, crunchy pistachios, and fresh herbs into every delightful bite. Plus, it’s super easy to whip up and makes me feel like a total kitchen pro without breaking a sweat!
I adore making meals that unite different flavors and textures. This one is a salad called Bulgur Salad with Grapes and Pistachios.
It consists of bulgur wheat that is well-soaked and mixed with parsley, mint, and a few diced red grapes, which are sweet, and pistachios. That’s the main thing.
Then, to make it taste really good, there is a dressing made from cucumber, lemon, and olive oil. The taste of the salad is unreal.
Ingredients
Bulgur Wheat:
Dietary fiber, abundantly found in whole grains, is of great help to the digestive system.
By facilitating smooth bowel movements, it reduces the risk of diverticulosis (inflammation of the colon) and other digestive disorders.
Grapes:
A sweet, juicy source of vitamins C and K and antioxidants.
Pistachios:
Adds crunch and is nutritious, high in protein, and healthy fats.
Mint:
New, delightful, helps with digestion, enhances taste.
Lemon Juice:
Pungent, a vitamin C jolt that intensifies flavors.
Ingredient Quantities
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- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1 cup seedless red grapes, halved
- 1/2 cup shelled pistachios, roughly chopped
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1 cucumber, diced
- 1/4 small red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
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Instructions
1. Put the bulgur wheat in a large bowl and pour boiling water all over it. Cover the bowl with a plate or plastic wrap and let it sit for about 15-20 minutes, or until the bulgur is tender and has absorbed the water.
2. After the water has been absorbed by the bulgur, use a fork to fluff it and separate the grains.
3. Combine the fluffed bulgur with the following ingredients: red grapes that have been cut in half; pistachios that have been chopped; parsley; mint; cucumber that has been diced; and red onion that has been finely chopped.
4. In a tiny bowl, beat together the olive oil, lemon juice, and honey until they are copiously united.
5. In the large bowl, combine the bulgur and other ingredients. Then pour the dressing over everything.
6. Toss everything together lightly but thoroughly; this ensures that the salad is beautifully coated with the dressing.
7. Taste and then adjust the salad seasoning to your liking. If you think it needs more dressing, add it. If you think it needs a different kind of flavor boost, be creative!
8. Refrigerate the salad for a minimum of 30 minutes to allow the flavors to blend. Cover the salad before refrigerating it.
9. Check the seasoning of the salad one last time before serving.
10. Enjoy the bulgur salad when it’s either chilled or at room temperature, savoring the combination of textures and flavors in every bite.
Equipment Needed
1. Large bowl
2. Small bowl
3. Plate or plastic wrap (for covering the large bowl)
4. Fork
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Whisk or fork (for beating the dressing)
10. Mixing spoon or salad tongs
FAQ
- Q: Can I use a different type of grain instead of bulgur wheat?Yes, you can interchange bulgur wheat with either quinoa or couscous for a novel texture.
- Q: How can I store leftover bulgur salad?Keep the salad in a sealed container in the refrigerator for no longer than 3 days.
- Q: Can I make this salad ahead of time?A: Yes, you can prepare the salad a day in advance. The flavors meld nicely overnight.
- Q: Is there a substitute for pistachios?If you don’t have pistachios, walnuts or almonds are great substitutes.
- Q: How do I make this recipe gluten-free?A: Swap bulgur wheat for gluten-free grains such as quinoa or rice.
- Q: What can I use instead of fresh mint?B: Substituting fresh basil or cilantro provides a unique flavor twist.
Substitutions and Variations
1 cup quinoa in place of bulgur wheat.
1 cup of green grapes or mixed grapes (not seedless red grapes)
1/2 cup chopped almonds or walnuts instead of pistachios
1/4 cup cilantro, not parsley
Substitute lime juice for lemon juice. For 2 tablespoons of lemon juice, use 2 tablespoons of lime juice.
Pro Tips
1. Toast the Bulgur: Before adding the boiling water, lightly toast the bulgur wheat in a dry pan over medium heat for a few minutes. This will enhance its nutty flavor and add an extra depth to the salad.
2. Chill the Grapes: Try chilling the grapes in the refrigerator before adding them to the salad. This will provide a refreshing contrast to the other ingredients, especially if you plan to serve the salad immediately.
3. Customize the Dressing: You can add a pinch of ground cumin or coriander to the dressing for a slight warmth and earthy aroma. Alternatively, a small clove of minced garlic can add a nice kick.
4. Use Fresh Citrus: Fresh lemon juice makes a big difference. Consider grating a bit of lemon zest into the salad for an additional burst of citrus flavor.
5. Rest Before Serving: If possible, let the salad rest in the refrigerator for a couple of hours before serving. This allows the flavors to meld together more deeply, enhancing the overall taste of the dish.
Bulgur Salad Grapes Pistachios Recipe
My favorite Bulgur Salad Grapes Pistachios Recipe
Equipment Needed:
1. Large bowl
2. Small bowl
3. Plate or plastic wrap (for covering the large bowl)
4. Fork
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Whisk or fork (for beating the dressing)
10. Mixing spoon or salad tongs
Ingredients:
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- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1 cup seedless red grapes, halved
- 1/2 cup shelled pistachios, roughly chopped
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1 cucumber, diced
- 1/4 small red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
“`
Instructions:
1. Put the bulgur wheat in a large bowl and pour boiling water all over it. Cover the bowl with a plate or plastic wrap and let it sit for about 15-20 minutes, or until the bulgur is tender and has absorbed the water.
2. After the water has been absorbed by the bulgur, use a fork to fluff it and separate the grains.
3. Combine the fluffed bulgur with the following ingredients: red grapes that have been cut in half; pistachios that have been chopped; parsley; mint; cucumber that has been diced; and red onion that has been finely chopped.
4. In a tiny bowl, beat together the olive oil, lemon juice, and honey until they are copiously united.
5. In the large bowl, combine the bulgur and other ingredients. Then pour the dressing over everything.
6. Toss everything together lightly but thoroughly; this ensures that the salad is beautifully coated with the dressing.
7. Taste and then adjust the salad seasoning to your liking. If you think it needs more dressing, add it. If you think it needs a different kind of flavor boost, be creative!
8. Refrigerate the salad for a minimum of 30 minutes to allow the flavors to blend. Cover the salad before refrigerating it.
9. Check the seasoning of the salad one last time before serving.
10. Enjoy the bulgur salad when it’s either chilled or at room temperature, savoring the combination of textures and flavors in every bite.
