Kısır (Vegan Bulgur Salad) with Mint, Parsley, and Lemon

A light, refreshing and easy-to-make Turkish bulgur salad with finely chopped vegetables, fresh herbs, and a tangy pomegranate molasses dressing. Perfect as a side dish or light lunch.

Prep Time

20 minutes

Total Time

45 minutes

Calories

355 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.29/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

Mediterranean

Cooking Style:

Quick & Easy

Mood:

Healthy

Ingredients

Servings

1cupFine Bulgur(also known as Köftelik Bulgur)

£0.40

1.5cupsHot Water

2mediumTomatoes(finely chopped)

£0.70

1mediumCucumber(finely diced)

£0.80

0.5mediumRed Onion(finely chopped)

£0.25

0.5cupFresh Parsley(finely chopped)

£0.60

0.3cupFresh Mint(finely chopped)

£0.50

2stalksGreen Onions(thinly sliced)

£0.30

0.3cupOlive Oil(extra virgin)

£0.45

3tablespoonsLemon Juice(freshly squeezed)

£0.20

2tablespoonsPomegranate Molasses

£0.50

1tablespoonTomato Paste

£0.10

1tablespoonRed Pepper Paste(optional, for extra flavor)

£0.30

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

0.5teaspoonGround Cumin(optional, for extra flavor)

£0.05

Total Cost

£5.18

£1.29 per serving

Instructions

1.
In a large bowl, combine the bulgur and hot water. Stir briefly to ensure all the bulgur is submerged. Cover the bowl and let it sit for 20-25 minutes, or until the bulgur has absorbed the water and is softened.
2.
While the bulgur is soaking, chop all the vegetables and herbs: tomatoes, cucumber, red onion, parsley, mint, and green onions.
3.
Once the bulgur is ready, gently fluff it with a fork. Add the chopped tomatoes, cucumber, red onion, parsley, mint, and green onions to the bowl.
4.
In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, tomato paste, red pepper paste (if using), salt, pepper and cumin (if using).
5.
Pour the dressing over the bulgur mixture and gently toss to combine, ensuring all the ingredients are well coated. Taste and adjust seasoning as needed.
6.
Serve the kısır immediately or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Chilling enhances the flavors, but it is delicious at room temperature too.
7.
Garnish with extra fresh mint or parsley before serving if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

355 kcal / 1485 kJ

Carbs

40.5g

16% of RDA

Fat

19.5g

28% of RDA

Protein

7.5g

15% of RDA

Detailed Breakdown

Fibre

8.5 g

28% of RDA

Sugar

8.5 g

9% of RDA

Sodium

375 mg

16% of RDA

Saturated Fat

2.8 g

14% of RDA

Chef's Tips

For a spicier kısır, add a pinch of red pepper flakes or a finely chopped chili pepper to the dressing.

You can adjust the amount of lemon juice and pomegranate molasses to your taste preferences.

If you don't have pomegranate molasses, you can substitute it with a mixture of lemon juice and a touch of sugar or honey.

If the bulgur is still a bit firm after soaking, add a tablespoon or two of additional hot water and let it sit for another 5-10 minutes.

Cooking Equipment

Large bowl

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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