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Active time
10 minutes
Total time
1 hour
4 servings

1 cup coarse bulgur (about 6 ounces)

¼ cup pitted Kalamata olives, drained, rinsed and cut into quarters

½ cup chopped celery (use the inner ribs)

½ cup chopped scallions

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

1 cup roasted tomatoes

¼ cup lightly packed torn mint leaves

  1. Bring 1½ cups of water to a boil in a medium saucepan. Add the bulgur, cover, remove from the heat, and set aside for 30 minutes to 1 hour, stirring from time to time, **until the bulgur is tender.
  2. Combine the softened bulgur with the olives, celery, scallions, lemon juice, olive oil, and salt. Turn the mixture out into a shallow serving bowl.
  3. Arrange the tomatoes over the top and scatter the mint leaves over the tomatoes.

**Bulgur comes in a variety of grinds. The finer the grind, the faster the bulgur will soften.

Recipe and photo courtesy of Food Match


Calories: 290
Fat: 16g
Sodium: 432mg
Carbohydrate: 38g
Protein: 5g

Yield: 4 servings

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