Mediterranean Bulgur Bowl Recipes

MEDITERRANEAN BULGUR

Steps:

• Toast 1 cup bulgur in a dry skillet until fragrant, about 5 minutes. Pour 2 1/2 cups boiling water over the bulgur in a heat-resistant bowl and cover tightly with plastic wrap. Let stand for 15 minutes, then toss with a little olive oil, some chopped dried apricots and olives, and salt and pepper to taste.

MEDITERRANEAN SHRIMP WITH BULGUR

Steps:

• In 2-quart saucepan, heat water to boiling. Add bulgur; reduce heat to low. Cover; simmer about 12 minutes or until water is absorbed.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender. Stir in wine; cook 1 minute, stirring frequently.
• Stir tomatoes, 1 1/2 tablespoons of the parsley, the capers, black pepper and red pepper flakes into onion. Cook 3 minutes. Stir in shrimp. Cover; cook 4 to 5 minutes or until shrimp are pink.
• Stir cooked bulgur into shrimp mixture. Sprinkle with cheese. Cover; cook 2 minutes. Sprinkle with remaining 1 1/2 tablespoons parsley.

MEDITERRANEAN BULGUR AND HALLOUMI BOWL

Steps:

• Make the dressing: In a medium bowl add yogurt, buttermilk (or milk), olive oil, lemon juice, red wine vinegar, garlic, oregano, salt and pepper and whisk well until smooth and creamy. Refrigerate until needed.
• Cook the bulgur: In a medium saucepan add bulgur, vegetable broth, salt, pepper and cumin. Bring to a simmer over medium-high heat then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat, let sit covered for 10 more minutes until all the liquid has been absorbed. Stir in chopped parsley.
• Sear the halloumi: Slice halloumi and pat it dry with paper towels. Heat a large skillet over medium-high heat. Lightly brush both sides of each halloumi slice with olive oil. Add halloumi to the hot skillet and sear both sides until each slice develops a deep brown crust, about 1 -2 minutes per side.
• Assemble the bowls: In shallow bowls evenly layer warm bulgur, warm halloumi slices, chickpeas, cucumbers, tomatoes, red onion and olives. Drizzle bowls with dressing or serve dressing on the side. Garnish bowls with lemon slices and parsley.

MEDITERRANEAN BULGUR BOWL

Steps:

• In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

MEDITERRANEAN BULGUR BOWL

Steps:

• In a 6-qt. stockpot, combine the bulgur, ground cumin, salt and water; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes.
• Stir in garbanzo beans and heat through.
• Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes.
• Stir in remaining ingredients.
• Serve warm or refrigerate and serve cold.

BULGUR SALAD BOWL

Steps:

• Add the hot water to the bulgur and cover it. Rest for 15 minutes and let the bulgur absorb the water.
• Meanwhile, heat the olive oil and sauté the onions until it is translucent. Then add the tomato paste and saute another 3 minutes. Add the spices and salt and turn off the heat.
• Add the tomato paste & onion mixture, pomegranate molasses and lemon juice to the bulgur. Mix them well.
• Add the chopped greens and tomatoes to the bulgur, fold them.
• Transfer the serving plate and serve it immediately.