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Za'atar-Spiced Bulgur Wheat Salad
By :The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan
instant pot vegan recipe
Print Recipe
Fresh herbs always enhance the flavor of a dish. This bulgur wheat salad benefits from good amounts of parsley and mint. Both aromatic, they add a freshness to the dish that you can’t find using dried herbs. The herbs also add lightness as a nice contrast to the hearty bulgur wheat.
instant pot vegan recipe
Votes: 3
Rating: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Servings
6 people
Ingredients
  • FOR THE BULGUR WHEAT
  • 1 cup bulgur wheat
  • 2 1/4 cups Water divided
  • FOR THE SALAD
  • 1/4 cup finely chopped cucumber
  • 1/4 cup finely chopped fresh parsley
  • 2 tbsp finely chopped fresh mint
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 5 cherry tomatoes finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp za’atar spice blend
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Servings
6 people
Ingredients
  • FOR THE BULGUR WHEAT
  • 1 cup bulgur wheat
  • 2 1/4 cups Water divided
  • FOR THE SALAD
  • 1/4 cup finely chopped cucumber
  • 1/4 cup finely chopped fresh parsley
  • 2 tbsp finely chopped fresh mint
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 5 cherry tomatoes finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp za’atar spice blend
instant pot vegan recipe
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. Pressure cook the bulgur wheat. Put the bulgur wheat and 1 1/4 cups water in a heatproof bowl that fits inside the Instant Pot®. Pour 1 cup of water into the inner pot, and place the trivet inside. Place the bowl on the trivet. Lock the lid into place. Make sure the steam release knob is in the sealed position. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 2 minutes. After cooking, Naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid. Let the bulgur wheat cool for 20 minutes, then fluff it with a fork.
  2. Assemble the salad. Add the cucumber, parsley, mint, olive oil, lemon juice, tomatoes, salt, pepper, and za’atar seasoning to the bulgur wheat. Mix gently and serve.
Recipe Notes

PAIR IT: This salad pairs really well with yellow split peas with Tumeric.