Infused with fresh parsley and peppermint leaves, this red bulgur salad is light and fluffy. And it's a breeze to make. |

Fresh parlsey and peppermint red bulgur salad

This red bulgur salad is light and fluffy. My secret? I use very little water and cooked it for just a few minutes to keep it "al dente"
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2


  • ½ cup of red bulgur
  • ¾ cups of water
  • 1 tsp of salt
  • Fresh parsley
  • Fresh ti bonm peppermint
  • 1 key lime
  • Pepper to taste
  • Olive oil
  • Cherry tomatoes optional


  1. Wash your red bulgur and transfer to a cooking pot
  2. Cover with ¾ cups of water
  3. Add the salt and bring to a boil
  4. Once the liquid is absorbed, cover
  5. Cook on low for about 10 or 15 minutes for it to be al dente
  6. Once your bulgur is cooked, fluff with a fork
  7. Drizzle generously with olive oil and let cool
  8. In the meantime, chop your parsley and peppermint
  9. Incorporate the fresh herbs to cooled the bulgur using a fork
  10. Drizzle once more with olive oil and the lime juice
  11. Add pepper to taste
  12. Garnish with cherry tomatoes (optional) and serve