Best Bulgur Salad Recipe - Itch
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4 to 6 servings
Ingredients
  • 3 cups water
  • Kosher salt, to taste
  • 1½ cups bulgur wheat
  • ¼ cup red pepper paste
  • 2 tablespoons tomato paste
  • ¼ cup, plus 2 tablespoons, pomegranate molasses
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon Aleppo pepper
  • 2 tablespoons lemon juice
  • 2 cups shishito peppers, sliced
  • 1 cup scallions, sliced
Directions
  1. In a medium saucepan, bring the water to a boil with a healthy pinch of salt. Stir in the bulgur, remove from the heat and cover for 15 to 20 minutes, until the bulgur is cooked through. Spread the bulgur onto a cookie sheet and allow to cool.
  2. In a separate bowl, whisk together the red pepper and tomato pastes, the pomegranate molasses, extra-virgin olive oil, Aleppo pepper, and lemon juice.
  3. Place the cooled bulgur into a large mixing bowl and toss with the dressing, shishito peppers and almost all of the scallions. Season with additional salt. Transfer to a serving dish, garnish with the remaining scallions and serve.