20 Delicious Bulgur Recipes for Healthy Eating

Looking to spice up your meal routine with something both nutritious and delicious? Bulgur, the whole grain powerhouse, is here to transform your healthy eating game! From cozy, comforting bowls to vibrant, seasonal salads, we’ve rounded up 20 mouthwatering recipes that promise to delight your taste buds. Dive in and discover how easy and exciting cooking with bulgur can be—your next favorite dish awaits!

Spicy Bulgur and Chickpea Salad

Looking for a hearty yet healthy dish that packs a punch? This Spicy Bulgur and Chickpea Salad is a vibrant mix of textures and flavors, perfect for a quick lunch or a side at your next barbecue.

Ingredients

• 1 cup bulgur wheat
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp chili flakes
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup bulgur wheat, cover, and simmer for 12-15 minutes until tender. Drain any excess water and let it cool.
2. In a large bowl, combine the cooled bulgur, chickpeas, cucumber, red onion, and parsley.
3. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp ground cumin, 1/2 tsp chili flakes, and salt and pepper to taste. Pour over the salad and toss to combine.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh cucumber and the warmth of chili flakes make this salad a standout, offering a delightful contrast in every bite.

Tip: For an extra kick, add a diced jalapeño to the mix!

Bulgur Wheat with Roasted Vegetables

Looking for a hearty yet healthy dish that’s packed with flavor? This Bulgur Wheat with Roasted Vegetables is a vibrant, nutrient-rich meal that’s as satisfying as it is simple to make.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 small red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the zucchini, red bell pepper, yellow bell pepper, and red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, and 1/4 teaspoon smoked paprika. Spread in a single layer and roast for 25 minutes, stirring halfway, until vegetables are tender and slightly charred.
2. Meanwhile, in a medium saucepan, bring 2 cups water to a boil. Add the bulgur wheat, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Reduce heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and the bulgur is tender. Fluff with a fork.
3. In a large bowl, combine the cooked bulgur wheat with the roasted vegetables. Drizzle with the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon ground cumin, remaining 1/4 teaspoon smoked paprika, and 2 tablespoons fresh lemon juice. Toss gently to combine.
4. Garnish with chopped fresh parsley before serving.

The smoky cumin and paprika paired with the fresh lemon juice create a bright, bold flavor that makes this dish stand out. It’s a perfect balance of hearty and refreshing.

Tip: For an extra layer of flavor, let the dish sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Herbed Bulgur and Lentil Soup

Warm up your kitchen with this hearty Herbed Bulgur and Lentil Soup, a comforting bowl that’s as nutritious as it is flavorful.

Ingredients

• 1 cup green lentils, rinsed
• 1/2 cup bulgur wheat
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 6 cups vegetable broth
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add the lentils, bulgur wheat, vegetable broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes.
4. Remove the bay leaf and stir in the fresh parsley and dill. Cook for an additional 5 minutes.
5. Serve hot, garnished with extra herbs if desired. The bulgur adds a delightful chewiness that makes this soup stand out from the rest.

Tip: For an extra layer of flavor, toast the bulgur in a dry skillet before adding it to the soup.

Bulgur Pilaf with Mushrooms and Herbs

This Bulgur Pilaf with Mushrooms and Herbs is a hearty, flavorful dish that brings a touch of elegance to your weeknight dinner table with minimal effort.

Ingredients

• 1 cup coarse bulgur
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Add the bulgur, cover, and reduce heat to low. Simmer for 10-12 minutes until the bulgur is tender and the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes.
2. While the bulgur cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the mushrooms to the skillet along with 1 tsp salt and 1/2 tsp black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
4. Fluff the cooked bulgur with a fork and transfer it to the skillet with the mushrooms. Stir in the parsley, dill, and lemon juice, mixing well to combine all the ingredients.
5. Serve warm, garnished with additional herbs if desired. The key to this dish is the contrast between the nutty bulgur and the earthy mushrooms, brightened by the fresh herbs and lemon.

Tip: For an extra layer of flavor, toast the bulgur in a dry skillet for a few minutes before adding the broth.

Bulgur and Black Bean Tacos

These Bulgur and Black Bean Tacos are a hearty, flavorful twist on taco night, combining the nutty taste of bulgur with the richness of black beans for a satisfying meal.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. In a medium saucepan, bring the water to a boil. Add the bulgur wheat, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, chili powder, and salt, cooking for another minute until fragrant.
3. Add the black beans to the skillet and cook for 5 minutes, stirring occasionally. Mix in the cooked bulgur wheat and heat through.
4. Warm the corn tortillas according to package instructions. Spoon the bulgur and black bean mixture onto each tortilla. Top with avocado slices and chopped cilantro. Serve with lime wedges on the side.

The combination of fluffy bulgur and creamy black beans creates a texture contrast that’s both surprising and delightful, making these tacos a standout dish.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the filling before serving.

Mediterranean Bulgur Salad with Feta

This Mediterranean Bulgur Salad with Feta is a refreshing, protein-packed dish that brings the vibrant flavors of the Mediterranean right to your table. Perfect for a quick lunch or a side dish at your next gathering.

Ingredients

• 1 cup bulgur wheat
• 2 cups boiling water
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1/4 cup sliced Kalamata olives
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the bulgur in a large bowl and pour the boiling water over it. Cover and let sit for 20 minutes until the bulgur is tender and the water is absorbed.
2. Fluff the bulgur with a fork, then add the feta, parsley, mint, cucumber, tomato, and olives. Toss gently to combine.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to coat evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The combination of crunchy vegetables, creamy feta, and fluffy bulgur makes this salad a textural delight that’s as satisfying as it is colorful.

Tip: For an extra burst of flavor, add a sprinkle of sumac or a handful of toasted pine nuts before serving.

Bulgur with Spinach and Pine Nuts

Looking for a wholesome side that’s as nutritious as it is delicious? This Bulgur with Spinach and Pine Nuts is a hearty, flavor-packed dish that comes together in no time.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups fresh spinach, roughly chopped
• 1/4 cup pine nuts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, bring the water to a boil. Add the bulgur wheat, cover, and reduce heat to low. Simmer for 12-15 minutes until the water is absorbed and the bulgur is tender.
2. While the bulgur cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the spinach to the skillet, cooking for another 2-3 minutes until wilted. Stir in the pine nuts, salt, and black pepper, cooking for an additional minute to toast the nuts lightly.
4. Fluff the cooked bulgur with a fork and transfer it to the skillet with the spinach mixture. Drizzle with lemon juice and toss everything together until well combined.

The crunch of pine nuts against the tender bulgur and spinach creates a delightful contrast, while the lemon juice adds a bright finish that elevates the entire dish.

Tip: Toast the pine nuts in a dry skillet before adding them to the dish for an even deeper flavor.

Bulgur and Chicken Stuffed Peppers

These Bulgur and Chicken Stuffed Peppers are a hearty, flavorful twist on a classic, combining lean protein with wholesome grains for a satisfying meal.

Ingredients

• 4 large bell peppers, any color
• 1 cup bulgur wheat
• 1 lb ground chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cumin
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a medium saucepan, bring the chicken broth to a boil. Add the bulgur wheat, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes. Add the ground chicken, salt, black pepper, paprika, and cumin. Cook until the chicken is no longer pink, about 5 minutes.
4. Combine the cooked bulgur, chicken mixture, Parmesan cheese, and parsley in a large bowl. Stuff each bell pepper with the mixture.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the filling is heated through.

The nutty flavor of bulgur pairs perfectly with the savory chicken and sweet peppers, creating a dish that’s as nutritious as it is delicious.

Tip: For an extra crispy top, broil the stuffed peppers for the last 2-3 minutes of baking.

Bulgur Breakfast Bowl with Honey and Nuts

Start your morning with a hearty Bulgur Breakfast Bowl, a delightful twist on your usual oatmeal that’s packed with texture and a touch of sweetness.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1/4 tsp salt
• 2 tbsp honey
• 1/4 cup chopped almonds
• 1/4 cup chopped walnuts
• 1/2 tsp cinnamon
• 1 tbsp butter

Instructions

1. In a medium saucepan, bring 2 cups water to a boil. Stir in 1 cup bulgur wheat and 1/4 tsp salt. Reduce heat to low, cover, and simmer for 12-15 minutes until the bulgur is tender and water is absorbed.
2. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
3. Stir in 1 tbsp butter until melted. Then, mix in 2 tbsp honey and 1/2 tsp cinnamon.
4. Divide the bulgur into bowls and top with 1/4 cup chopped almonds and 1/4 cup chopped walnuts.

The combination of crunchy nuts and sweet honey turns simple bulgur into a breakfast that feels indulgent yet wholesome.

Tip: For an extra flavor boost, toast the nuts in a dry skillet over medium heat for 2-3 minutes before chopping.

Bulgur and Shrimp Stir Fry

Looking for a quick, nutritious meal that packs a punch of flavor? This Bulgur and Shrimp Stir Fry is your weeknight dinner hero, combining wholesome grains with succulent seafood in under 30 minutes.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Instructions

1. In a medium saucepan, bring the water to a boil. Add the bulgur wheat, reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink. Remove from the skillet and set aside.
3. In the same skillet, add the garlic, red bell pepper, and snap peas. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
4. Return the shrimp to the skillet. Add the cooked bulgur, soy sauce, honey, red pepper flakes, salt, and pepper. Stir everything together and cook for another 2 minutes until heated through.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the contrast between the nutty bulgur and the sweet, spicy shrimp, creating a harmony of flavors that’s both satisfying and light.

Tip: For an extra crunch, sprinkle some toasted almonds on top before serving.

Bulgur with Caramelized Onions and Raisins

Warm up your kitchen with this comforting Bulgur with Caramelized Onions and Raisins, a dish that perfectly balances sweet and savory flavors.

Ingredients

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

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup coarse bulgur, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and bulgur is tender.
2. While bulgur cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 large thinly sliced onions and cook, stirring occasionally, for 10 minutes until softened.
3. Sprinkle 1 tbsp brown sugar over the onions, and continue to cook for another 5 minutes, stirring frequently, until onions are caramelized.
4. Stir in 1/4 cup raisins, 1 tsp salt, and 1/2 tsp black pepper into the caramelized onions, cooking for an additional 2 minutes until raisins are plump.
5. Fluff the cooked bulgur with a fork and gently mix in the caramelized onion and raisin mixture until well combined.

The magic of this dish lies in the contrast between the nutty bulgur and the sweet, sticky onions and raisins, creating a texture and flavor profile that’s irresistibly satisfying.

Tip: For an extra layer of flavor, toast the bulgur in a dry skillet for a few minutes before boiling to enhance its nutty taste.

Bulgur and Eggplant Casserole

This Bulgur and Eggplant Casserole is a hearty, flavorful dish that brings a comforting Middle Eastern twist to your dinner table. Perfect for those evenings when you crave something wholesome yet exotic.

Ingredients

• 1 cup coarse bulgur
• 1 large eggplant, diced into 1-inch cubes
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 1/2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. In a large bowl, toss the diced eggplant with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes, until tender and slightly caramelized.
2. Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
3. Add the bulgur to the skillet, stirring to coat with the spices. Pour in the diced tomatoes and vegetable broth, then bring to a simmer. Cover and cook on low heat for 10 minutes, until the bulgur is tender and has absorbed most of the liquid.
4. Fold in the roasted eggplant, salt, and black pepper. Transfer the mixture to a greased casserole dish, cover with foil, and bake for 15 minutes to meld the flavors.
5. Remove from the oven, sprinkle with fresh parsley, and let it sit for 5 minutes before serving.

The smoky spices and tender eggplant create a depth of flavor that’s beautifully balanced by the nutty bulgur, making this casserole a standout dish that’s as nutritious as it is delicious.

Tip: For an extra layer of flavor, top the casserole with crumbled feta cheese before baking.

Bulgur with Spicy Tomato Sauce

Spice up your weeknight dinner with this hearty Bulgur with Spicy Tomato Sauce, a dish that brings warmth and flavor to your table with minimal fuss.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp red pepper flakes
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup bulgur wheat, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the bulgur is tender.
2. While the bulgur cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
3. Stir in the can of diced tomatoes, 1 tsp red pepper flakes, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld.
4. Fluff the cooked bulgur with a fork and divide it among plates. Top with the spicy tomato sauce and garnish with fresh parsley.

The magic of this dish lies in the contrast between the nutty bulgur and the fiery tomato sauce, creating a balance that’s both satisfying and exciting.

Tip: For an extra kick, add a pinch more red pepper flakes or a dash of hot sauce to the tomato sauce before serving.

Bulgur and Avocado Salad

This Bulgur and Avocado Salad is a refreshing twist on your grain bowl routine, combining nutty bulgur with creamy avocado for a satisfying lunch or side.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1 ripe avocado, diced
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring 2 cups water to a boil. Add 1 cup bulgur wheat, reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed and bulgur is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the cooked bulgur, diced avocado, and chopped fresh parsley.
3. In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the salad and gently toss to combine.

The contrast of textures between the fluffy bulgur and buttery avocado makes every bite interesting, while the lemon dressing adds a bright finish.

Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Bulgur with Lamb and Yogurt Sauce

Warm up your kitchen with this hearty Bulgur with Lamb and Yogurt Sauce, a dish that brings together the nuttiness of bulgur, the richness of lamb, and the tang of yogurt in every bite.

Ingredients

• 1 cup coarse bulgur
• 1 lb ground lamb
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1/4 cup fresh mint, chopped

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the bulgur, cover, and reduce heat to low. Simmer for 10-12 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the ground lamb, cumin, paprika, salt, and black pepper. Cook, breaking the lamb into small pieces, until browned and cooked through, about 8 minutes.
4. In a small bowl, mix the yogurt, lemon juice, and half of the mint.
5. To serve, divide the bulgur among plates, top with the lamb mixture, and drizzle with the yogurt sauce. Garnish with the remaining mint.

The contrast of the warm, spiced lamb with the cool, creamy yogurt sauce makes this dish a standout. It’s a perfect balance of flavors and textures that will satisfy any craving for something both comforting and refreshing.

Tip: For an extra layer of flavor, toast the bulgur in a dry skillet before boiling, stirring constantly for about 2 minutes until fragrant.

Bulgur and Pumpkin Soup

Warm up your kitchen with this hearty Bulgur and Pumpkin Soup, a cozy blend of nutty bulgur and sweet pumpkin that’s as nutritious as it is comforting.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 1 cup bulgur wheat
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the pumpkin puree, bulgur wheat, and vegetable broth. Bring to a boil, then reduce heat to low.
3. Add the ground cumin, salt, and black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until the bulgur is tender.
4. Remove from heat and stir in the chopped parsley. Serve hot.

The magic of this soup lies in the bulgur’s ability to absorb the pumpkin’s sweetness, creating a texture that’s both chewy and creamy in every spoonful.

Tip: For an extra layer of flavor, toast the bulgur in a dry skillet over medium heat for 2-3 minutes before adding it to the soup.

Bulgur with Grilled Halloumi Cheese

Looking for a hearty yet simple dish that brings a touch of Mediterranean flair to your table? This Bulgur with Grilled Halloumi Cheese is a perfect blend of nutty grains and salty, squeaky cheese that’s sure to delight.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1/2 tsp salt
• 8 oz halloumi cheese, sliced into 1/2-inch pieces
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a medium saucepan, bring the water to a boil. Add the bulgur wheat and 1/2 tsp salt. Reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the bulgur is tender. Remove from heat and let it sit covered for 5 minutes.
2. While the bulgur cooks, heat a grill pan over medium-high heat. Brush the halloumi slices with 1 tbsp olive oil and grill for 2-3 minutes on each side until golden grill marks appear.
3. Fluff the bulgur with a fork and stir in the remaining 1 tbsp olive oil, 1/4 tsp black pepper, and 1 tbsp lemon juice.
4. Serve the bulgur topped with the grilled halloumi and sprinkled with 2 tbsp chopped fresh parsley.

The magic of this dish lies in the contrast between the fluffy, lemony bulgur and the crispy, salty halloumi, making every bite a delightful experience.

Tip: For an extra flavor boost, drizzle a little honey over the grilled halloumi before serving.

Bulgur and Beetroot Salad

This Bulgur and Beetroot Salad is a vibrant, nutrient-packed dish that brings a delightful crunch and earthy sweetness to your table, perfect for a light lunch or a colorful side.

Ingredients

• 1 cup bulgur wheat
• 2 medium beetroots, peeled and grated
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the bulgur in a medium bowl and cover with 2 cups of boiling water. Let it sit for 20 minutes until the water is absorbed and the bulgur is tender. Drain any excess water.
2. In a large mixing bowl, combine the cooked bulgur, grated beetroots, chopped parsley, and chopped walnuts.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour this dressing over the salad and toss gently to combine.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The contrast of the crunchy walnuts with the soft bulgur and the sweet, earthy beets creates a symphony of textures and flavors that’s unexpectedly harmonious.

Tip: For an extra burst of freshness, add a handful of arugula just before serving.

Bulgur with Sautéed Greens and Garlic

Looking for a wholesome, flavorful side that comes together in a flash? This Bulgur with Sautéed Greens and Garlic is your weeknight hero, offering a perfect balance of nutty grains and vibrant greens.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups mixed greens (such as kale, spinach, and Swiss chard), roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, bring the water to a boil. Stir in the bulgur wheat, cover, and reduce heat to low. Simmer for 12-15 minutes, or until the water is absorbed and the bulgur is tender. Remove from heat and let stand, covered, for 5 minutes.
2. While the bulgur cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Add the mixed greens to the skillet, along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 3-4 minutes, until the greens are wilted and bright green.
4. Fluff the bulgur with a fork and stir in the sautéed greens and 1 tablespoon lemon juice. Taste and adjust seasoning if necessary.

The magic of this dish lies in the contrast between the fluffy, nutty bulgur and the tender, garlicky greens, with a bright finish from the lemon. It’s a simple yet sophisticated side that pairs beautifully with grilled meats or can stand alone as a light vegetarian meal.

Tip: For an extra layer of flavor, toast the bulgur in a dry skillet for a few minutes before boiling, stirring constantly until it smells nutty.

Bulgur and Sweet Potato Hash

Start your morning with a hearty and wholesome Bulgur and Sweet Potato Hash that’s as nutritious as it is delicious.

Ingredients

• 1 cup bulgur wheat
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 green onions, sliced
• 2 eggs (optional for serving)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the bulgur wheat, reduce heat to low, cover, and simmer for 12-15 minutes until tender. Drain any excess water and set aside.
2. While the bulgur cooks, heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes, salt, black pepper, smoked paprika, and garlic powder. Cook, stirring occasionally, for 10-12 minutes until the sweet potatoes are tender and lightly browned.
3. Add the cooked bulgur to the skillet with the sweet potatoes. Stir to combine and cook for another 2-3 minutes to heat through.
4. Remove from heat and stir in the sliced green onions.
5. For an extra protein boost, serve the hash topped with a fried or poached egg.

The combination of nutty bulgur and caramelized sweet potatoes creates a satisfying texture and depth of flavor that’s perfect for a lazy weekend breakfast or a quick weeknight dinner.

Tip: For a crispier hash, press the mixture down in the skillet after adding the bulgur and let it cook undisturbed for a couple of minutes before stirring.

Conclusion

We hope this roundup of 20 delicious bulgur recipes inspires you to explore the versatility and health benefits of this wonderful grain. Whether you’re looking for a quick weeknight dinner or a nutritious side, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these ideas handy for your next meal. Happy cooking!