Bulgur Salad with Golden Raisins Recipe

Bulgur Salad with Golden Raisins Recipe

Yield: 6 to 8  |  Total time: 2 hours 30 min
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I like to make a big bowl of some type of whole grain salad early in the week and keep it in the refrigerator for an easy lunch or a mid-morning bite after a work out.  Bulgur, wheat berries that have been parboiled then dried and cracked, makes for delicious cold or warm dishes and soaks up the flavors you add to it.  I like steaming bulgur briefly if eating warm, otherwise, I find the resulting texture better after soaking it in cool water for a few hours.  This is a simple salad and you can really toss in anything, from a variety of herbs and vegetables to grilled chicken or smoked fish.  Try more bulgur recipes, like Bulgur and Kale Casserole with Yogurt Topping by Martha Rose Shulman, or Lentil, Bulgur, and Aubergine Pilaf by Yotam Ottolenghi

Bob's Red Mill offers a large variety of products, including high-quality grains, seeds, flours as well as gluten-free choices.


  • 1 1/2 cups quick-cooking Bulgur, preferably Bob's Red Mill
  • Juice and zest of 1 lemon, preferably organic
  • 1/3 cup golden raisins
  • 1/2 cup chopped fresh tomato
  • 1/2 cup peeled and chopped English cucumber
  • 1 shallot or 4 green onions, chopped
  • Extra virgin olive oil, to taste (start with 3 tablespoons)
  • 1/2 to 3/4 cup chopped fresh parsley and mint leaves
  • Salt and pepper, to taste

Note: 1 1/2 cups raw bulgur will yield about 2 1/2 cups once it's been soaked and drained.


  1. Place bulgur in a large bowl and pour cold water to cover by at least 3 inches.  Let sit on kitchen counter about 2 hours or until bulgur is tender but not mushy.  Drain, rinse, and drain again at least 20 minutes. 
  2. Combine remaining ingredients with bulgur and stir to combine.  Taste and add more lemon juice, olive oil, salt and pepper, as needed.  Serve as a salad or a side dish with fish or chicken.

Date Published: March 1, 2013

All recipes have been tested by the Test Kitchens unless otherwise noted.

2 comments... read them below or add one


  1. March 1, 2013 1:35 pm by Juli Reply

    My cooking group just began working our way through “Jerusalem,” the new cookbook by Yotam Ottolenghi and Sami Tamimi. One of the dishes we made two nights ago was their bulgur-with-golden-raisins topping, served over eggplant that was baked with a spicy-hot topping. Fantastic! I’ll be trying your dish very soon–it seems perfect for this odd, hot L.A. weather we’re having right now.

    • March 1, 2013 4:36 pm by kim Reply

      Thanks for your note, Juli. I love the cookbook, Jerusalem as well. I want to make every dish in there. Please let me know which ones you like the best! Thanks.

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