18 Hearty Bulgur Recipes Delicious

There’s something truly comforting about a bowl of hearty bulgur, isn’t there? Whether you’re craving a quick weeknight dinner or a nutritious meal that feels like a hug, these 18 bulgur recipes are here to delight your taste buds. From savory pilafs to sweet breakfast porridges, we’ve rounded up dishes that promise to keep you coming back for more. Let’s dive into these delicious possibilities!

Spicy Bulgur and Chickpea Salad

Transform your lunch game with this Spicy Bulgur and Chickpea Salad—**bold flavors**, **zero fuss**, and **all the crunch** you crave.

Ingredients

• For the salad:
  • 1 cup bulgur wheat
  • 2 cups water
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1/2 tsp chili flakes
  • 1/2 tsp salt

Instructions

1. Rinse the bulgur wheat under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the bulgur wheat, reduce heat to low, cover, and simmer for 12 minutes. Tip: Fluff with a fork to check doneness—grains should be tender but chewy.
3. While the bulgur cooks, mix all dressing ingredients in a small bowl. Set aside.
4. In a large bowl, combine cooked bulgur, chickpeas, cucumber, bell pepper, red onion, and parsley. Tip: For extra crunch, add the veggies just before serving.
5. Pour the dressing over the salad and toss to coat evenly. Tip: Let the salad sit for 10 minutes to absorb the flavors.

Amazingly fresh and packed with texture, this salad shines with a squeeze of extra lemon or served alongside grilled chicken for a heartier meal.

Bulgur Wheat with Roasted Vegetables

Raid your pantry for this Bulgur Wheat with Roasted Vegetables—a no-fuss, nutrient-packed dish that’s as vibrant as your feed.

Ingredients

• For the bulgur wheat:
  • 1 cup bulgur wheat
  • 2 cups water
  • 1/2 tsp salt
• For the roasted vegetables:
  • 2 cups chopped mixed vegetables (e.g., bell peppers, zucchini, carrots)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
• For the dressing:
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp honey
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur wheat and 1/2 tsp salt. Reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Tip: Fluff with a fork for the perfect texture.
3. Toss 2 cups of chopped mixed vegetables with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Spread on a baking sheet.
4. Roast vegetables in the preheated oven for 20-25 minutes, stirring halfway, until edges are caramelized. Tip: Don’t overcrowd the pan for even roasting.
5. Whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp honey, and 1/4 tsp salt in a small bowl. Tip: Adjust honey for a sweeter or tangier dressing.
6. Combine cooked bulgur wheat, roasted vegetables, and dressing in a large bowl. Toss gently to mix.

Whip this dish into your weekly rotation for a hearty, flavorful meal that’s as easy to make as it is to devour. Serve it warm or cold—either way, it’s a crowd-pleaser.

Herbed Bulgur and Lentil Soup

Zesty and wholesome, this herbed bulgur and lentil soup packs a punch with minimal effort. **Whip up** a bowl that’s as nutritious as it is Instagram-worthy.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup dried green lentils, rinsed
  • 6 cups vegetable broth
• For the bulgur and herbs:
  • 1 cup bulgur wheat
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt, to taste

Instructions

1. **Heat** olive oil in a large pot over medium heat. **Add** onion and garlic, sautéing until translucent, about 5 minutes.
2. **Stir in** lentils and vegetable broth. **Bring** to a boil, then reduce heat to low. **Simmer** uncovered for 20 minutes, or until lentils are tender.
3. **Mix in** bulgur, thyme, and oregano. **Cook** for another 10 minutes, stirring occasionally, until bulgur is fluffy.
4. **Season** with salt as needed. **Let** the soup sit for 5 minutes off the heat to thicken.

**Tip:** For a creamier texture, blend half the soup before adding the bulgur. **Serve** with a drizzle of olive oil and a sprinkle of fresh herbs for an extra flavor boost. This soup’s hearty texture and earthy flavors make it a perfect meal prep superstar—tastes even better the next day!

Bulgur Pilaf with Mushrooms and Herbs

Bold flavors and hearty textures make this bulgur pilaf a weeknight winner. Bursting with earthy mushrooms and fresh herbs, it’s a simple dish that delivers big on taste.

Ingredients

• For the pilaf:
  • 1 cup coarse bulgur
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herbs:
  • 1/4 cup parsley, chopped
  • 2 tbsp dill, chopped
  • 1 tbsp mint, chopped

Instructions

1. Heat olive oil in a medium pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in sliced mushrooms, salt, and pepper, cook until mushrooms release their moisture and brown slightly, about 5 minutes.
4. Add bulgur to the pot, toast for 1 minute, stirring constantly to prevent burning.
5. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Remove from heat, let stand covered for 5 minutes to absorb any remaining liquid.
7. Fluff pilaf with a fork, then fold in chopped parsley, dill, and mint.

Delight in the pilaf’s fluffy texture and aromatic herb blend. Dish it up with a dollop of yogurt or a squeeze of lemon for an extra zing.

Bulgur and Spinach Stuffed Peppers

Spice up your meal prep with these vibrant bulgur and spinach stuffed peppers—packed with flavor and ready to wow in under an hour.

Ingredients

• For the filling:
  • 1 cup bulgur wheat
  • 2 cups water
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups fresh spinach, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur wheat, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Tip: Fluff the bulgur with a fork after cooking to prevent clumping.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small diced onion and sauté until translucent, about 5 minutes.
4. Add 2 minced garlic cloves and sauté for another minute until fragrant.
5. Stir in 2 cups chopped spinach, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin. Cook until spinach is wilted, about 3 minutes.
6. Combine the cooked bulgur with the spinach mixture in the skillet. Mix well and remove from heat.
7. Brush the outside of 4 prepared bell peppers with 1 tbsp olive oil. Stuff each pepper with the bulgur mixture and place in a baking dish.
8. Sprinkle 1/2 cup shredded mozzarella cheese over the tops of the stuffed peppers.
9. Bake in the preheated oven for 25-30 minutes, or until peppers are tender and cheese is bubbly and slightly golden. Tip: For extra crispiness, broil for the last 2 minutes of baking.

Fresh out of the oven, these stuffed peppers offer a delightful contrast between the tender bell pepper and the hearty, spiced bulgur filling. Serve them with a dollop of Greek yogurt or a side of crispy salad for a complete meal.

Bulgur with Grilled Eggplant and Tomatoes

Raid your pantry for this no-fuss, flavor-packed dish that’s perfect for weeknights or meal prep. **Bulgur with Grilled Eggplant and Tomatoes** brings smoky, tangy, and hearty to your table in under 30 minutes.

Ingredients

• For the bulgur:
  • 1 cup bulgur wheat
  • 2 cups water
  • 1/2 tsp salt
• For the veggies:
  • 1 large eggplant, sliced into 1/2-inch rounds
  • 2 medium tomatoes, sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/4 tsp salt

Instructions

1. **Cook the bulgur:** In a medium saucepan, combine bulgur, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
2. **Grill the veggies:** Preheat grill to medium-high (400°F). Brush eggplant and tomato slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side until charred and tender.
3. **Make the dressing:** In a small bowl, whisk together olive oil, lemon juice, garlic, and salt until combined.
4. **Assemble the dish:** In a large bowl, toss the cooked bulgur with grilled veggies. Drizzle with dressing and gently mix to combine.

**Bonus tip:** Let the dish sit for 5 minutes before serving to allow flavors to meld. **Texture talk:** The bulgur is chewy, the eggplant creamy, and the tomatoes juicy—a trio of textures in every bite. **Serve it up:** Scoop into bowls and top with crumbled feta or fresh herbs for an extra flavor boost.

Bulgur and Feta Cheese Salad

Raid your pantry for this no-cook, protein-packed Bulgur and Feta Cheese Salad—it’s crunchy, creamy, and ready in 15 flat.

Ingredients

• For the salad:
  • 1 cup bulgur wheat
  • 1.5 cups boiling water
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Place the bulgur in a large bowl. Pour the boiling water over it, cover, and let sit for 10 minutes until the bulgur is tender and has absorbed all the water.
2. Fluff the bulgur with a fork to separate the grains. Tip: For extra flavor, toast the bulgur in a dry pan before adding water.
3. Add the cucumber, cherry tomatoes, feta cheese, and parsley to the bowl with the bulgur.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing. Tip: Adjust the lemon juice to your liking for more tang.
5. Pour the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Vibrant and refreshing, this salad boasts a delightful mix of textures—chewy bulgur, crisp veggies, and creamy feta. Serve it stuffed in a pita for a handheld lunch or atop a bed of greens for a lighter option.

Bulgur Wheat with Honey and Nuts

Viral-worthy and packed with texture, this bulgur wheat dish is your next breakfast obsession. Sweet honey and crunchy nuts turn simple grains into a craveable bowl.

Ingredients

• For the bulgur wheat:
  • 1 cup bulgur wheat
  • 2 cups water
• For the topping:
  • 1/4 cup honey
  • 1/2 cup mixed nuts (almonds, walnuts, pecans), roughly chopped
  • 1 tbsp butter

Instructions

1. Rinse 1 cup bulgur wheat under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups water to a boil over high heat.
3. Add the rinsed bulgur wheat to the boiling water, reduce heat to low, cover, and simmer for 12 minutes. Tip: No peeking! Keeping the lid on ensures even cooking.
4. Remove from heat and let it sit, covered, for 5 minutes to steam.
5. While the bulgur cooks, heat 1 tbsp butter in a small skillet over medium heat until melted.
6. Add 1/2 cup mixed nuts to the skillet and toast for 3-4 minutes, stirring frequently, until golden and fragrant. Tip: Watch closely to prevent burning.
7. Fluff the cooked bulgur wheat with a fork and transfer to serving bowls.
8. Drizzle 1/4 cup honey over the bulgur and top with the toasted nuts. Tip: For extra flavor, warm the honey slightly before drizzling.

Makes for a dish that’s delightfully chewy with a sweet and nutty crunch. Serve it warm with a dollop of yogurt or fresh fruit for a breakfast that feels like dessert.

Bulgur and Chicken Casserole

Dig into this Bulgur and Chicken Casserole—a hearty, flavor-packed dish that’s as easy to make as it is to devour. Perfect for meal prep or a cozy dinner, it’s a crowd-pleaser every time.

Ingredients

• For the casserole:
  • 1 cup bulgur
  • 2 cups chicken broth
  • 1 lb chicken breast, diced
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 tsp paprika
  • 1 tsp cumin
  • Salt to taste
• For the topping:
  • 1/2 cup shredded cheese
  • 2 tbsp chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add onion, garlic, and bell pepper to the skillet. Sauté until soft, about 3 minutes.
4. Stir in paprika and cumin, then add bulgur and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes. Tip: Keep an eye on the bulgur to prevent it from sticking.
5. Transfer the mixture to a baking dish, sprinkle with shredded cheese, and bake for 15 minutes until the cheese is bubbly. Tip: For a golden top, broil for the last 2 minutes.
6. Garnish with chopped parsley before serving.

Enjoy the crispy cheese topping against the fluffy bulgur and tender chicken. Serve with a side of Greek yogurt for a creamy contrast.

Bulgur with Caramelized Onions and Raisins

Get ready to transform your weeknight dinners with this sweet and savory bulgur dish that’s as easy as it is delicious. Golden caramelized onions and plump raisins bring a burst of flavor to every bite.

Ingredients

• For the bulgur:
  • 1 cup coarse bulgur
  • 2 cups water
  • 1/2 tsp salt
• For the caramelized onions and raisins:
  • 2 large onions, thinly sliced
  • 2 tbsp olive oil
  • 1/2 cup raisins
  • 1 tbsp brown sugar
  • 1/4 tsp black pepper

Instructions

1. Rinse the bulgur under cold water until the water runs clear. Drain well.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed bulgur and salt. Reduce heat to low, cover, and simmer for 10-12 minutes until the water is absorbed and the bulgur is tender. Tip: Let it sit covered off the heat for 5 minutes to fluff up.
3. While the bulgur cooks, heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15 minutes until they start to soften.
4. Sprinkle the brown sugar over the onions and continue cooking for another 10 minutes, stirring frequently, until the onions are deeply caramelized. Tip: Lower the heat if they start to burn.
5. Add the raisins and black pepper to the skillet. Cook for 2-3 minutes until the raisins are plump. Tip: A splash of water can help deglaze the pan and pick up any flavorful bits.
6. Fluff the cooked bulgur with a fork and mix in the caramelized onion and raisin mixture.

Velvety caramelized onions and chewy raisins contrast beautifully with the nutty bulgur. Serve it warm with a dollop of yogurt or alongside grilled chicken for a complete meal.

Bulgur and Avocado Salad

Zesty and vibrant, this Bulgur and Avocado Salad is your next go-to for a quick, nutritious meal. Packed with textures and flavors, it’s a no-brainer for busy weekdays or lazy weekends.

Ingredients

• For the salad:
  • 1 cup bulgur wheat
  • 2 cups water
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the bulgur wheat under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed bulgur wheat, reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the bulgur is tender. Tip: Fluff the bulgur with a fork after cooking to prevent clumping.
3. While the bulgur cooks, dice the avocado, halve the cherry tomatoes, finely chop the red onion, and chop the fresh parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing. Tip: Adjust the lemon juice to your liking for more zest.
5. In a large mixing bowl, combine the cooked bulgur, diced avocado, cherry tomatoes, red onion, and parsley.
6. Pour the dressing over the salad and gently toss to combine. Tip: Add the avocado last to prevent it from getting mushy.

Avocado adds a creamy contrast to the chewy bulgur, while the lemon dressing brightens every bite. Serve it in a hollowed-out avocado shell for an Instagram-worthy presentation.

Bulgur Wheat with Spicy Sausage

Hungry for a dish that packs a punch? **Bulgur Wheat with Spicy Sausage** is your go-to for a hearty, flavor-packed meal. **Bold spices** and **textured grains** make every bite unforgettable.

Ingredients

• For the bulgur wheat:
  • 1 cup bulgur wheat
  • 2 cups water
  • 1/2 tsp salt
• For the sausage mix:
  • 1 tbsp olive oil
  • 1/2 lb spicy sausage, casing removed
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp smoked paprika
• For garnish:
  • 1/4 cup chopped parsley
  • 1 tbsp lemon juice

Instructions

1. **Rinse** the bulgur wheat under cold water until the water runs clear.
2. In a medium pot, **bring** 2 cups of water to a boil. **Add** the bulgur wheat and salt, then **reduce** heat to low. **Cover** and simmer for 12 minutes, or until water is absorbed. **Tip:** Let it sit covered for 5 minutes off the heat for fluffier grains.
3. While the bulgur cooks, **heat** olive oil in a large skillet over medium heat. **Add** sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. **Stir in** onion, garlic, red pepper flakes, and smoked paprika. **Cook** for another 3 minutes, until onions are soft.
5. **Combine** the cooked bulgur wheat with the sausage mixture. **Toss** gently to mix.
6. **Remove** from heat and **stir in** parsley and lemon juice. **Tip:** A squeeze of lemon brightens the dish.

**Make** this dish a standout with its **smoky heat** and **chewy texture**. **Serve** it stuffed in bell peppers for a colorful twist.

Bulgur and Pumpkin Stew

Vibing with cozy autumn flavors? This Bulgur and Pumpkin Stew is your next kitchen adventure—hearty, wholesome, and packed with warmth.

Ingredients

• For the stew base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup pumpkin, cubed
  • 1 cup bulgur
  • 2 cups vegetable broth
• For seasoning:
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in pumpkin cubes and cook for another 5 minutes until slightly softened.
4. Add bulgur, cumin, cinnamon, and salt, stirring to coat everything evenly.
5. Pour in vegetable broth, bring to a boil, then reduce heat to low.
6. Cover and simmer for 20 minutes, or until bulgur is tender and pumpkin is soft.
7. Remove from heat and let it sit covered for 5 minutes to absorb any remaining liquid.

Fluffy bulgur and tender pumpkin create a comforting texture, while cumin and cinnamon add a warm, spiced depth. Serve with a dollop of yogurt or a sprinkle of fresh herbs for an extra flavor boost.

Bulgur with Lemon and Olive Oil Dressing

Dig into this zesty, wholesome bulgur dish that’s as refreshing as a summer breeze. **Bold flavors** and **minimal effort** make it your next go-to side or light meal.

Ingredients

• For the bulgur:
  • 1 cup fine bulgur
  • 1 1/2 cups boiling water
• For the dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
• For garnish:
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh mint

Instructions

1. Place 1 cup fine bulgur in a large bowl.
2. Pour 1 1/2 cups boiling water over the bulgur. Cover with a plate and let sit for 15 minutes until the water is absorbed and the bulgur is tender.
3. Fluff the bulgur with a fork to separate the grains. Tip: For extra fluffy bulgur, let it sit uncovered for 5 minutes after fluffing.
4. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper.
5. Pour the dressing over the bulgur and toss to combine. Tip: Adjust the dressing to your liking by adding more lemon juice for tang or olive oil for richness.
6. Add 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint to the bulgur. Toss gently to distribute the herbs evenly. Tip: For the best flavor, add the herbs just before serving to keep them fresh and vibrant.

Light and lemony, this bulgur dish boasts a perfect balance of textures—chewy grains with a bright, herby finish. Serve it alongside grilled fish or fold in some diced cucumbers and tomatoes for a hearty salad.

Bulgur and Shrimp Stir Fry

Bold flavors meet quick cooking in this bulgur and shrimp stir fry—a weeknight hero that’s as nutritious as it is delicious.

Ingredients

• For the stir fry:
  • 1 cup bulgur wheat
  • 2 cups water
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp ginger, grated
  • 1/2 tsp red pepper flakes

Instructions

1. Rinse the bulgur wheat under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the bulgur wheat, reduce heat to low, cover, and simmer for 12 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier grains.
3. While the bulgur cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side, until pink. Remove and set aside.
4. In the same skillet, add bell pepper and onion. Stir fry for 3 minutes until slightly softened.
5. Add garlic and cook for 30 seconds until fragrant.
6. Whisk together soy sauce, honey, ginger, and red pepper flakes in a small bowl. Tip: Adjust the red pepper flakes to control the heat level.
7. Return the shrimp to the skillet, add the sauce, and toss everything together. Cook for another minute until everything is well coated and heated through.
8. Fluff the bulgur with a fork and serve the shrimp stir fry over it. Tip: Garnish with chopped green onions for a fresh crunch.

Juicy shrimp and crisp veggies cling to the nutty bulgur, creating a harmony of textures. Serve it in a bowl for a cozy meal or pack it for a next-day lunch that tastes just as good.

Bulgur Wheat with Fresh Herbs and Garlic

Kickstart your meal prep with this vibrant bulgur wheat dish—packed with fresh herbs and a garlicky punch, it’s a no-fuss side that steals the show.

Ingredients

• For the bulgur:
  • 1 cup bulgur wheat
  • 2 cups water
  • 1/2 tsp salt
• For the herb mix:
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tbsp chopped fresh dill
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp black pepper

Instructions

1. Rinse 1 cup bulgur wheat under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed bulgur, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and the bulgur is tender. Tip: Avoid stirring to prevent mushy bulgur.
4. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
5. In a large bowl, mix together 1/4 cup chopped parsley, 1/4 cup chopped mint, 2 tbsp chopped dill, 3 cloves minced garlic, 2 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp black pepper.
6. Add the cooked bulgur to the herb mixture and toss gently to combine. Tip: Let it sit for 10 minutes before serving to enhance flavors.
7. Adjust seasoning with additional salt or lemon juice if needed. Tip: For a nuttier flavor, toast the bulgur in a dry pan before cooking.

Amazingly fluffy with a bright, herby kick, this bulgur wheat is perfect as a bed for grilled veggies or folded into a wrap with hummus and crunchy cucumbers.

Bulgur and Beetroot Salad

Transform your meal prep with this vibrant Bulgur and Beetroot Salad—packed with texture, color, and a punch of flavor that’ll make your taste buds dance.

Ingredients

• For the salad:
  • 1 cup bulgur wheat
  • 2 cups water
  • 2 medium beetroots, peeled and diced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 2 tbsp olive oil
• For the dressing:
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Rinse 1 cup bulgur wheat under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups water to a boil. Add the rinsed bulgur, reduce heat to low, cover, and simmer for 12 minutes. Tip: Let it sit covered off the heat for 5 minutes to fluff up perfectly.
3. While the bulgur cooks, heat 2 tbsp olive oil in a pan over medium heat. Add the diced beetroots and sauté for 10 minutes until slightly tender. Tip: Covering the pan helps soften the beetroots faster.
4. In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked bulgur, sautéed beetroots, 1/2 cup crumbled feta, and 1/4 cup chopped walnuts. Pour the dressing over and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving.

Munch on this salad for a crunchy, creamy, and slightly sweet experience. Serve it atop a bed of greens or as a standalone dish for a refreshing lunch.

Bulgur with Dried Fruits and Almonds

Unlock the secret to a sweet and nutty side dish that’s as easy to make as it is delicious. This bulgur recipe is your next go-to for a quick, flavorful boost.

Ingredients

• For the bulgur: 1 cup bulgur wheat, 2 cups water
• For the mix-ins: 1/2 cup dried apricots (chopped), 1/2 cup dried figs (chopped), 1/4 cup almonds (sliced), 2 tbsp olive oil
• For seasoning: 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp cinnamon

Instructions

1. Rinse 1 cup bulgur wheat under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups water to a boil over high heat.
3. Add the rinsed bulgur to the boiling water, reduce heat to low, cover, and simmer for 12 minutes. Tip: Don’t peek! Keeping the lid on ensures even cooking.
4. While the bulgur cooks, heat 2 tbsp olive oil in a skillet over medium heat.
5. Add 1/2 cup chopped dried apricots, 1/2 cup chopped dried figs, and 1/4 cup sliced almonds to the skillet. Cook for 3 minutes, stirring frequently, until the fruits are slightly plump and the almonds are toasted.
6. Fluff the cooked bulgur with a fork, then stir in the fruit and almond mixture.
7. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp cinnamon, mixing well to combine. Tip: For an extra flavor kick, toast the spices in a dry pan for 30 seconds before adding.
8. Remove from heat and let sit covered for 5 minutes to allow flavors to meld. Tip: This rest period makes all the difference in texture and taste.

Zesty and vibrant, this dish offers a delightful contrast of chewy fruits and crunchy almonds against the soft, fluffy bulgur. Serve it warm as a side or chill for a refreshing grain salad alternative.

Conclusion

You’ve just discovered a treasure trove of 18 hearty bulgur recipes that promise to delight your taste buds and nourish your body. Whether you’re a seasoned bulgur lover or new to this versatile grain, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to enjoy.

Bella Bacinos