Spicy bulgur salad

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladsCuisine: Arabic




Cooking time


Total time



Bulgur, until recently I only used it to make kibbeh or tabouleh, but thanks to Turkish Ali and his shop I have discovered many new ways to prepare bulgur. Here, the secret ingredient is harissa … and this gives this salad a nice spicy taste that stays with you. Lovely on a warm day.


  • 250 gram (medium or large) bulgur

  • 1-2 table spoons tomato puree

  • 1-2 lemons

  • 2 table spoons pomegranate molasse

  • 5 table spoons really good olive oil

  • 2 table spoons sea salt

  • 5 ripe tomatoes

  • 3 table spoons harissa

  • freshly grinded black pepper

  • 1 bouquet spring onions

  • 1 bouquet fresh mint and fresh parsley

  • 1 pomegranate


  • You start by soaking the bulgur in boiled water. A little more than the bulgur. Let it rest for 15 minutes.
  • Now you can make the dressing by mixing the lemon juice, the olive oil, the pomegranate molasse, the harissa, salt and pepper. When the bulgur has taken in all the water, you can add the dressing.
  • In the meantime cut the tomatoes in dices, the spring onions in slices and cut the leaves of the herbs. Take out the seeds of the pomegranate by hitting it hard on the ‘head’ when you have cut it in halves. Keep the open face down while doing that. The seeds will fall on your hand.
  • Mix everything well. And taste if you need to add anything.
  • Let the salad rest for an hour. If you leave it in the fridge, take it out at least an hour before serving. Cold salads have less taste than when you serve them at room temperature.

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