Fruit and Nut Bulgur Wheat Salad

This crunchy Middle Eastern salad uses easy-to-prepare bulgur wheat. Great if you've got last-minute dinner guests coming

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  • Serves 4

  • Prep time 20 mins

  • Cooking time 10 mins

  • Total time 30 mins

  • Skill level Easy

  • Calories 855 per serving

  • Prepare ahead yes


  • 350g (12oz) bulgur wheat
  • 400ml (14fl oz) vegetable stock
  • 1 pomegranate, seeded
  • 150g (5oz) dates, roughly chopped
  • 75g (3oz) flaked almonds
  • 75g (3oz) walnuts, roughly chopped
  • 75g (3oz) pistachios, roughly chopped
  • ½ pack fresh parsley, roughly chopped
  • 3 tbsp honey
  • 100ml (3fl oz) pomegranate juice
  • 3 tbsp olive oil


Mix up the dried fruit & nuts in this recipe and experiment with what you have in the cupboard!


  1. Place bulgur in a bowl and pour over hot vegetable stock to a finger width about the bulgur. Cover with cling film and leave for 10 minutes until all the liquid is absorbed. Season well.

  2. Pour the pomegranate juice into a small saucepan and place over a high heat until reduced by half. Then stir through the honey and oil.

  3. In a large bowl mix the pomegranate, dates, almonds, walnuts, pistachios and parsley.

  4. Fold the bulgur through the fruit & nut mix then serve drizzled with the dressing.