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Recipe by THV mom ♥︎
Prep
20m
Cook
12m
Total
32m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring the water to a boil in a small pot. Stir in some vegetable stock powder, then add the bulgur. Stir once, reduce the heat to the lowest setting, cover with a lid, and cook for 10–12 minutes until all the water has been absorbed. Remove from the heat and leave covered for a further 5 minutes — this steams the bulgur through and gives it a lighter, fluffier texture. Uncover and fluff with a fork.
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For
1
M
I
For the salad:
60
g
Bulgur wheat
150
ml
Water
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Cook along with all of our recipes
Save your favourites and build your own collections
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Per Serving
Fat
7g
Saturates
1g
Carbs
38g
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Cook along with all of our recipes
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Adaptations:
This keeps well in the fridge for up to 3 days and genuinely improves overnight — the bulgur absorbs the dressing fully and the flavour deepens.
If you can't find pomegranate juice, a mix of a little balsamic and cranberry juice gets close.
Actual pomegranate seeds scattered on top at serving add both colour and bursts of sweetness that work well against the acidity of the dressing.
For more substance, stir through a tin of drained chickpeas or serve alongside grilled chicken or halloumi.
A pinch of dried mint in the dressing is a classic Turkish addition if you have it — it changes the character of the whole salad.
Storage:
Keeps in an airtight container in the fridge for up to 3 days. The salad is good cold straight from the fridge — no need to reheat. Add a fresh handful of parsley and a small squeeze of lemon before serving if it's been stored, as the herbs will have wilted slightly.
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎!
Only visible to you
Made it?
roasted chicken or your favourite fish ;)!
30 minutes,
Dairy Free,
Dinner,
Lunch,
Nut Free,
No banana,
Side dish,
Summer Program,
Vegan,
Vegetarian
Cancel
Recipe by THV mom ♥︎
Prep
20m
Cook
12m
Total
32m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring the water to a boil in a small pot. Stir in some vegetable stock powder, then add the bulgur. Stir once, reduce the heat to the lowest setting, cover with a lid, and cook for 10–12 minutes until all the water has been absorbed. Remove from the heat and leave covered for a further 5 minutes — this steams the bulgur through and gives it a lighter, fluffier texture. Uncover and fluff with a fork.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
For the salad:
60
g
Bulgur wheat
150
ml
Water
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
7g
Saturates
1g
Carbs
38g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Adaptations:
This keeps well in the fridge for up to 3 days and genuinely improves overnight — the bulgur absorbs the dressing fully and the flavour deepens.
If you can't find pomegranate juice, a mix of a little balsamic and cranberry juice gets close.
Actual pomegranate seeds scattered on top at serving add both colour and bursts of sweetness that work well against the acidity of the dressing.
For more substance, stir through a tin of drained chickpeas or serve alongside grilled chicken or halloumi.
A pinch of dried mint in the dressing is a classic Turkish addition if you have it — it changes the character of the whole salad.
Storage:
Keeps in an airtight container in the fridge for up to 3 days. The salad is good cold straight from the fridge — no need to reheat. Add a fresh handful of parsley and a small squeeze of lemon before serving if it's been stored, as the herbs will have wilted slightly.
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎!
Only visible to you
Made it?
roasted chicken or your favourite fish ;)!
30 minutes,
Dairy Free,
Dinner,
Lunch,
Nut Free,
No banana,
Side dish,
Summer Program,
Vegan,
Vegetarian
Cancel
