Inspired by: Tabbouleh
- Pitta seasonJun – Sep in the north
Warm Bulgur Tabbouleh-style Salad
- Serves
- 4
- Portion
- ≈180 g
- Time
- 25 min
- Texture
- Soft grains
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Bulgur wheat | ¾ cup fine bulgur | 120 g | 600 g | |
| Water | 1 cup + 1 tbsp, boiling | 250 ml | 1250 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | 1 cup parsley + ½ cup mint | 40 g | 200 g | |
| Cucumber | 1, diced | 150 g | 750 g | |
| Tomato | 1, diced (optional) | 100 g | 500 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Lemon juice | 5 tsp | 25 ml | 125 ml | |
| Cumin (jeera) | ½ tsp roasted | 1 g | 5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Pomegranate arils | ⅓ cup | 60 g | 300 g |
Method
How to cook it
Step 1: Pour boiling water over bulgur; cover 15 minutes until soft.
Step 2: Warm oil with roasted cumin; fold into the bulgur.
Step 3: Add herbs, cucumber, tomato, pomegranate, lemon and salt.
Step 4: Serve at room temperature at lunch.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromRaw onion→Toroasted cumin
- FromLarge tomato load→Tooptional
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