Bulgur Salad with Lemon-Cumin Dressing

Bulgur Salad With Lemon-cumin Dressing Recipe

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Lucy Selvaggio-Diaz


I love to eat salads made with whole grains. For this salad you will need a fine grain bulgur. If you have a coarser grain bulgur or want to substitute farro or wheat berries or even barley, just cook the desired grain instead of soaking it. Otherwise, the recipe remains the same. You could also soak/cook your grain in chicken broth for more flavor. I like to make extra since, once prepared, the grains are good for 3 days if kept in the refrigerator. I also toss whole grains in tossed salad, soup, you name it! Quinoa would also work great in this salad.


★★★★★ 2 votes

40 Min
Stove Top


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1 c
2 c
boiling water
12 oz
deli-style turkey, 3/4-inch dice
2 medium
yellow tomatoes, coarse chop
cucumber, diced
1/2 small
red onion, chopped fine
1/3 c
chopped parsley
prepared hummus


1/4 c
fresh lemon juice
2 Tbsp
olive oil
1/2 tsp
ground cumin
1/4 tsp
1/4 tsp
fresh ground black pepper

How to Make Bulgur Salad with Lemon-Cumin Dressing


  • 1Add the boiling water to the bulgur. Cover and let soak 30 minutes.
  • 2Meanwhile, whisk together the dressing ingredients and set aside.
  • 3In a large bowl, combine the diced turkey, chopped tomato, cucumber, and red onion. Drain the bulgur and add to the large bowl.
  • 4Pour the dressing over the salad in the large bowl. Toss to combine.
  • 5To serve: Smear some of the hummus on individual plates. Pile the salad next to the hummus and garnish with parsley.

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About Bulgur Salad with Lemon-Cumin Dressing

Course/Dish: Other Salads
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Diabetic
Other Tags: Quick & Easy, Healthy

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