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Bulgur salad with yogurt

updated

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Ingredients for 4 servings:

  • 100 g bulgur
  • 1 small cucumber(s)
  • 100 g celery
  • 5 spring onions
  • 70 g apricot(s), dried
  • 200 g yogurt
  • 1 tsp harissa
  • ½ lemon(s), juice
  • ½ bunch parsley
  • 25 g mint
  • 4 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Cook the bulgur according to the package instructions. Wash the cucumber, peel, halve, and deseed if necessary, then cut into pieces and toss with a little salt. Finely slice the spring onions. Finely dice the apricots. Thinly slice the celery. Chop the parsley and mint. Mix the yogurt with the harissa and season with salt and pepper. Mix the bulgur with the cucumber, onions, parsley, apricots, mint, and celery. Make a marinade from lemon juice, oil, salt, and pepper. Pour it over the salad and let it sit for about 30 minutes. Serve the salad with the yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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