Bulgur Salad with Herbs, Apricots and Pistachios

I really love experimenting with different grains, often serving them very simply (so as to become familiar with their flavors and textures) as a side with dinner, but now I'm moving on to more grain-based salads and bulgur was one I hadn't yet tried in salad form. I do know it's used in many Middle Eastern dishes like
 tabbouleh, often substituted for rice or couscous and even served as porridge. It has a slight nutty flavor and I prefer it to quinoa (which I just can't seem warm up to, sorry about that), although bulgur IS wheat, which I know a lot of you are avoiding now.
The latest issue of Fine Cooking featured a dish with bulgur and lots of intriguing flavors. I loved that it can double as a side OR a salad. It'll travel beautifully, so you could take this along on a picnic. The flavors are marvelous....the tangy sweet of the apricots, the crunch of the pistachios and those herbs! Yum. The mixture of herbs adds so much freshness to the salad; hopefully, you'll have some available in your herb garden this summer.

Bulgur Salad with Herbs, Apricots and Pistachios
Adapted slightly from Fine Cooking Magazine, June/July Issue

2 cups bulgur
Kosher salt
2/3 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup minced onion
3 medium cloves garlic, minced
Generous 1/2 cup roughly chopped apricots
1 cup coarsely chopped fresh flat leaf parsley
3/4 cup coarsely chopped fresh cilantro
3/4 cup coarsely chopped fresh mint
generous 1/2 cup chopped, roasted, salted pistachios
1/2 cup fresh lemon juice
Freshly ground black pepper

In a large skillet, toast the bulgur over medium heat, stirring constantly with a wooden spoon, until darker in color and aromatic, about 3 minutes. Remove to a bowl.
Bring 2 cups of water  with 1 teaspoon of salt to a boil.
Heat 2 tablespoons of the oil in the skillet and add the onion and garlic. Cook, stirring, until softened. Remove from heat, stir in the bulgur, apricots and 2 cups boiling water. Stir. Cover and let stand for 30-40 minutes until all the fluid has been absorbed. Gently stir in the parsley, mint, cilantro and pistachios. Add salt and pepper.
In a small bowl, whisk the remaining cup of olive oil into the lemon juice. Pour over the salad, correct the seasonings if necessary, and serve. Makes about 7 cups.


The winner of the Amish cookbook is Grace, from A Southern Grace. I've sent you an email, please email me at bsmithw@gmail.com with your address and I'll mail the book ASAP.



  1. Barbara I love burgul especially in salads!

  2. Congrats to Grace!

    This bulghur salad looks and sounds delicious!



  3. Congratulations, Grace!
    The salad looks very flavourful and wholesome!

  4. I've always been fond of bulgur, especially in a Tabbouleh salad. Your salad sounds full of wonderful flavors and healthy too.

  5. What a lovely combination especially with the apricots and pistachios.

  6. I have that recipe dog-eared! I'm glad someone got to it before me so I know it's a winner!

  7. What a beautiful salad! I do like quinoa, but I'd love this with bulgur, too.

  8. I've never tried bulgur. Hmmm...

  9. Yay Grace. Congratulations. As for the salad Barbara I was only recently lamenting the lack of grains in my diet.

  10. This is my favorite type of dinner salad - I love a combination of grains mixed with nuts, vegetables and fruit.

  11. Tasty combination...sweet, savory and nutty...looks perfect Barbara.
    Have a lovely week :)

  12. thanks again for the cookbook, barbara!
    i like bulgur, but it can be so dry. the lemon and the herbs are great in this, but the pistachios seal the deal. :)

  13. Delicious looking combination of flavours :D


  14. I always learn something new (and yummy) when I come visit! I didn't know what bulgur was but now I'm very curious to use it in my cooking! And I love incorporating fruit into my salads :)

    Thanks for posting this, Barbara!

  15. Se ve muy bien Barbara absolutamente delicioso y saludable una exquisitez,abrazos y abrazos.

  16. I do enjoy quinoa - maybe it's the brand I use. I need to try bulgar too. This salad is loaded with flavor!

  17. Ha! I thought you meant hamburgers at first!

  18. This dish sounds like a perfect mid day meal for the Indian summer...so full of flavours.

  19. Good afternoon Barbara, We love bulgar wheat in this household. During the summer time I usually make more than I need so that I can make up a different salad during the week.
    I love the addition of apricots and pistachios... very nice.
    Best Wishes

  20. This Bulgur Salad with Herbs, Apricots and Pistachios is a healthy and flavorful salad. Sounds refreshing and perfect for these hot hot days!

  21. I've tried barley, but I've never tried bulgar. At first I wrote burger LOL!

  22. Bulghur, apricots, and pistachios? Yummm!!!

  23. Barbara,

    I love this salad. The additon of tangy apricots is brillant.



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