Broccoli and Bulgur Salad

Middle Eastern, Roman and Egyptian civilizations have been eating bulgur since 1,000 B.C.
Evidence shows the Chinese have eaten this grain since 2,800 B.C.

Bulgur is white or red, hard or soft, whole wheat kernels that have been soaked, boiled, dried, then removing 5 percent of the bran and cracking the remaining kernel into small pieces. The result is parcooked, cracked wheat. Bulgur differs from cracked wheat in that it is pre-cooked.

    This combination does not exist.

    Cashew 10.0 grams


    Dried Cranberries 10.0 grams

    Dried Cranberries

    Bulgur 50.0 grams


    Chickpeas 50.0 grams


    Broccoli 100.0 grams


    Pomegranate   Seeds 15.0 grams

    Pomegranate Seeds

    Balsamic Dressing by Let's Cook 15.0 ml

    Balsamic Dressing by Let's Cook

    • Time : 25.0 mins
    • |
    • Calories: 395.0 kcal
    • |
    • Protein : 17.3 g
    • |
    • Fat : 7.1 g
    • |
    • Carb. : 71.0 g
    Make the Bulgur
    To make the bulgur, boil around 200ml of water (ratio 1 part bulgur : 4 parts water). Soak the bulgur in the hot water in a covered vessel. Leave it for 10 minutes. Once all the water has been absorbed, you can begin cooking the bulgur.
    Prepare Your Ingredients
    Cut the brooccoli into more bitesized florets. Bring some water to a boil and add salt.
    Then boil the broccoli florets for around 2-3 minutes.
    Drain out the water and let them cool.
    Compose the Salad and Serve
    Once the broccoli and bulgur have cooled down, combine the following in a mixing bowl :
    Pomergranate Seeds
    Dried Cranberries
    Balsamic dressing

    Your salad is now ready to serve.