Lately I have been having fun surfing the bulk food section at my local market, where they’ve got a nice variety of alternative grains, raw and roasted nuts, dried fruits, and spices. In my experience the bulk food section usually offers great deals, especially for items on sale, and a quick scan for deals can send you home with something new to cook - which, in my case, was a bag of bulgur.

My previous experience with bulgur has been limited to  a spoonful of tabbouleh scooped up at a salad bar, so I had to do a bit of research to figure out what to do with my new acquisition. My go-to source to handle basic ingredient questions and find accessible recipes is Mark Bittman’s How to Cook Everything and the title is no joke; just about every ingredient, cooking method, and basic recipe is listed and clearly explained. Here’s a snippet from Bittman’s bulgur entry:

Bulgur (or bulghur), a traditional grain of the Middle East, is not just cracked wheat; it is wheat which is first steamed, then hulled, then dried, and then cracked. The result is a quick-cooking grain that filled the historical need of conserving fuel and today provides convenience and great flavor. (Bittman How to Cook Everything)

Bittman continues his bulgur entry with a bit more information on the different grind sizes for bulgur, which range from the small grinds (sometimes labeled number 1) that don’t need to be cooked (only soaked), to larger grinds (number 2, 3) that must be cooked. He also shares a few recipes, including one for basic tabbouleh that was the basis for this recipe.

I worked with what I had in my fridge and pantry to create a bit of a spin off on traditional tabbouleh, one that is a bit more appropriate for winter months. I substituted in sun-dried tomatoes for fresh tomatoes, and added a heavy dose of sliced kalamata olives and a bunch of fresh feta. In the U.S. we tend to use parsley sparingly as a garnish, but while I was in Egypt I found parsley used as a main ingredient. So, I used a heavy-hand when I added the parsley and it really brightened the dish.

recipe notes:

• For the olives, I used a pitted Kalamata from the olive bar at the market. But with all the varieties out there, it would be fun to experiment - a higher quality canned variety would work as well, but I prefer to buy whole (pitted) olives rather than pre-sliced.
• I’ve been playing quite a bit with sun-dried tomatoes lately. It’s a great way to enjoy tomatoes out of season. I have used the sun-dried tomatoes right out of the jar and have also re-hydrated them (and to be honest, I can’t tell the difference).
• I have typically disliked feta cheese, but then I tried a batch made by Doe’s Leap Farm and it blew me away; so if you get a chance, try a small-batch feta.
• The sun-dried tomato, olive, parsley, and feta mixture is also great to use as a sandwich topping or integrate into a salad with spinach and a balsamic viaigrette. And it’s delicious on its own.
• For more bulgur recipes, check out the links at the bottom of this post!

bulgur with feta, olives, & sun-dried tomatoes

(serves 4-6)

• 3 cups water
• 1 cup medium-grind bulgur, rinsed
• 2 cups sun-dried tomatoes, chopped
• 2 cups pitted olives, sliced
• 2 cups feta, crumbled
• 1 shallot, minced
• 1 bunch parsley, stems removed, minced
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• zest & juice of 1 lemon
• pinch of sea salt and fresh ground pepper

Bring the water up to a boil. Place the bulgur in a heat-proof bowl and cover with boiling water. Allow the bulgur to soak for thirty minutes, until the water is absorbed and the texture is pleasantly chewy.

In a large bowl combine the chopped sun-dried tomatoes, sliced olives, crumbled feta, shallot, and parsley. In a small bowl whisk together the olive oil, red wine vinegar, the zest and juice of the lemon, and a nice pinch of sea salt and crank of ground pepper.

When the bulgur has finished, drain any remaining water and pat dry. Place the cooked bulgur in a large bowl and add in the sun-dried tomato mixture, stirring well to combine. Pour over the dressing and stir so all of the ingredients are well coated. Taste,  adjust any seasonings and serve.

more bulgur recipes:

The Perfect Pantry: Bulgur Wheat

Kalyn’s Kitchen: Kalyn’s Tabbouleh with Almonds

The Wednesday Chef: Claudia Roden’s Bulgur Salad

Almost Turkish: Bulgur Kofte

Smitten Kitchen: Bulgur Salad with Chickpeas

Food & Wine: Bulgur & Fava Bean Soup

Gourmet: Bulgur Veggie Burgers

Tagged as: quick meals, salads, sides, whole grains

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