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Eggs “en Cocotte”
Greek Salad with Bulgur Wheat
| By : |
This dish is my combination of Middle Eastern tabbouleh and Greek salad. It’s got more bulgur than a traditional tabbouleh, but keeps the same bold use of parsley and mint. Cucumbers, tomatoes, olives, and feta cheese come from the Greek side of the table. Together, the flavors and textures make a great light lunch dish. Campari tomatoes are small hothouse-grown tomatoes. They have an intense tomato flavor year-round and the small size makes them ideal when you’re cooking for two.
| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Servings |
2 servings
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Ingredients
- 1/2 cup coarse bulgur wheat
- 1/2 cup Water
- 1/4 tsp kosher salt
- 1/3 cup English cucumber chopped
- 1/2 cup fresh tomatoes chopped
- 1 scallion green part only, sliced
- 2 tbsp Kalamata olives coarsely chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp lemon juice freshly squeezed
- 1/3 cup feta cheese crumbled
- 1 tbsp fresh mint chopped
- 1/4 cup fresh parsley chopped
Ingredients
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Instructions
- Pour the bulgur into the inner pot. Add the water and kosher salt. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 0 minutes. After cooking, let the pressure release naturally for 2 minutes, then quick release any remaining pressure.
- Unlock the lid. Remove the pot from the base. Fluff the bulgur with a fork and let it cool for a few minutes. Transfer it to a medium bowl.
- Add the cucumber, tomatoes, scallion, and olives, and toss to combine. Drizzle with the olive oil and lemon juice. Add the feta cheese, mint, and parsley, and toss gently. Adjust the seasoning, adding salt or pepper as needed.
Recipe Notes
Make It
Gluten-Free: Substitute cooked quinoa for the bulgur (see directions in the Quinoa with Marinated Artichokes and Peppers on page 71).Use It Up: Extra feta can go in the Lentils with Red Peppers and Feta (page 67).
Biography:
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
Book information:
Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.
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Would love to try this but how can you pressure cook the wheat at 0 minutes??