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Mediterranean Bulgur Salad

Mediterranean Bulgur Salad
Whether it's health or taste you're after, it doesn't get any better than this --bulgur, beans, tomatoes pine nuts and olive oil team up in this vegetarian main dish salad. CW's food editor, Wendy Stenman, created this just for The Healthy Kitchen.
9 ServingsPrep: 15 min. Cook: 20 min. + cooling

Ingredients

  • 3 cups vegetable broth
  • 1-1/2 cups uncooked bulgur
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups halved cherry tomatoes
  • 1 cup chopped cucumber
  • 8 green onions, sliced
  • 1 package (4 ounces) crumbled feta cheese
  • 1/2 cup pine nuts, toasted

Directions

  • In a large saucepan, bring broth and bulgur to a boil over high heat.
  • Reduce heat; cover and simmer for 20 minutes or until tender and
  • broth is almost absorbed. Remove from the heat; let stand at room
  • temperature, uncovered, until broth is absorbed.
  • In a small bowl, whisk the oil, lemon juice, parsley, salt and
  • pepper.
  • In a large serving bowl, combine the bulgur, beans, tomatoes,
  • cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle
© Taste of Home 2012

2 of 2

Mediterranean Bulgur Salad (continued)

Directions (continued)

  • with cheese and pine nuts. Yield: 9 servings.
Nutrition Facts: 1 cup equals 298 calories, 17 g fat (3 g saturated fat), 7 mg cholesterol, 657 mg sodium, 31 g carbohydrate, 8 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012