Bulgur Salad with fresh apricot

I love making a big batch of a healthy grain and veggie dish that I can keep in the fridge for a few days and pair with different seasonal fruits and vegetables.

There are some benefits of cooking with the seasons; Firstly, freshly picked fruits and vegetables taste better and have more nutrients than ones that have been stored for weeks or months. Secondly, Seasonal cooking gives you automatic variety. Also, you get the best value for your grocery money.

Enjoy this quick & healthy salad recipe!


  • 1 cup wholegrain bulgur

  • 1/2 teaspoon salt, plus more to taste

  • 1 cup arugula (rocket)

  • 1/2 cup chopped fresh apricots

  • 1/2 cup chopped fresh parsley leaves

  • 1/2 cup chopped walnuts, toasted if desired

  • 1/2 cup steamed edamame beans

  • 1/2 cup chopped tomatilos(optional)

  • 1/4 cup pumpkin seeds

For the dressing

  • 1/4 cup freshly squeezed lemon juice

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon green tabasco

  • Freshly ground black pepper and lime zest to taste


1. Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. You can use it immediately or spread it on a rimmed baking sheet to let cool.

2. Combine the cooked bulgur with all of the remaining ingredients and toss well. (easy enough? )

3. Mix the dressing ingredients and pour over the top.(You can serve cold or at room temperature)

4. Finally, garnish with some lime zest and grilled apricot. Enjoy!

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