Bulgur is a precooked dried grain product which is made from cracked wheat. It is a very famous ingredient in Middle Eastern cuisine and a base for many salads.
My favourite is Bulgur Capers and Sundried Tomatoes Salad.
Super easy and simple recipe with great flavours combination of sweet raisins, salty capers, and sundried tomatoes.
Make a whole bowl of it and your lunch is sorted for the next 2-3 days!
Just perfect for busy bees!
Prep time:Cooking time:Serves:
150g Sundried Tomatoes
Bunch of Parsley
2 tbsp Capers
½ Lemon, Juice
Pinch of Salt
Pinch of Black Pepper
1. First of all, we need to prepare the bulgur. Pour boiling water over the dry bulgur in a bowl or small saucepan, using 2 parts water for each 1 part of the grain. Cover with a lid and leave it to soak for 15 min.
2. While the bulgur is soaking, roughly chop the sundried tomatoes and parsley.
3. Pour boiling hot water over raisins and let them soak for few minutes.
4. Transfer the cooked bulgur into a large bowl, add chopped tomatoes and parsley, raisins, capers, lemon juice and mix well.
5. Finally, add a pinch of salt and black pepper to taste.
6. Cool down the salad in a fridge for about an hour before serving.
Choose your capers correctly!
Here are some of the BBC Food recommendations: Really small, peppercorn-sized capers, called ‘nonpareille’ are available, but the slightly larger ones are more common.
Capers are preserved in a number of ways – either in salt, wine vinegar, brine or olive oil.
The brine-pickled type has the sharpest flavour and is slightly less versatile than the salted type