  Bulgur Salad with Fruit and Nuts. (QMI Agency) |
Bulgur first came on the scene when the Middle Eastern salad tabbouleh became popular. And although this garlicky salad that is chock full of parsley and tomatoes continues to be a mainstream favourite, there's lots of other things you can do with bulgur.
Bulgur is wheat kernels that have been steamed, dried and crushed. You can purchase it in a fine, medium or course version. It's available at natural food stores and most grocery stores.
To prepare it, you simply pour a boiling liquid over top, cover, and let it sit for 10 minutes or so. The liquid can be stock or water. Bulgur can be served hot or cold.
This week I'm pairing local peaches with the bulgur along with nuts and other veggies and herbs to make a summer salad.
The dressing draws on ingredients used in Moroccan cooking such as cinnamon and harissa. Harissa is a very hot paste made from chilies, garlic, cumin, caraway and coriander. It's available at stores that sell Middle Eastern products. If you're not a fan of spicy condiments, you can simply leave the harissa out.
This salad can easily be transformed into a main course dish by adding some sliced grilled chicken.
Bulgur Salad with Fruit and Nuts
(Serves 6-8)
1-1/4 cups (300 ml) of medium bulgur
1 stalk of celery finely sliced
1/4 c. (50 ml) chopped dried apricots
2 peaches, peeled and diced
1/3 c. (75 ml) shelled pistachios or sliced almonds
1/2 c. (125 ml) finely chopped parsley
1/3 c. (75 ml) finely chopped mint
4 green onions thinly sliced
Dressing:
Zest of 1 lemon
juice of 1 large lemon
3 tbsp. (45 ml) olive oil
1/2 tsp. (5 ml) salt
1/2 tsp. cinnamon
*1 to 2 tsp. (5 -to 10 ml) harissa
1. Place the bulgur in a medium bowl. Pour 2 cups (500 ml) of boiling water over. Cover and let sit for 15 minutes. Fluff with a fork and place in the refrigerator to cool.
2. When the bulgur is cool, add the celery, apricots, peaches, nuts, parsley and mint. Toss well.
3. Make the dressing by combining the lemon juice, olive oil, salt and harissa in a bowl. Whisk until smooth.
3. Drizzle the dressing over the salad and toss well.
4. Season with additional salt if necessary.
5. Serve garnished with a sprig of mint.
· Another option to use in place of the harissa is 1 tsp. (5 ml)of Asian chili paste combined with 1/4 tsp. (1 ml) each of ground cumin, coriander and caraway with 1 clove of minced garlic.
Other options:
· add 1 can of drained chick peas
· add 1/2 c. (125 ml) dried cherries or cranberries or currants
