Name: Za'atar-Spiced Bulgur Wheat Salad
Prep time: 10 min
Cook time: 15 min
Yield: 6 people
Cuisine: Middle East
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

Za'atar-Spiced Bulgur Wheat Salad

By :The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

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.

Course

Salad

Cuisine

Middle East

Difficulty

Easy, Medium

Browse Category

Salad

Duration

30-60 min

Diet	Dairy Free, Vegan

Cooking Technique

Pressure Cook

Main Ingredient

Bulgur Wheat, Cherry Tomatoes, Cucumber, Za'atar Spice Blend

Keyword

instant pot recipe, instant pot salad recipe, instant pot vegan recipe, instant pot vegetarian recipes, pressure cooker recipes, salad recipe, vegan, vegan recipes

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

Course

Salad

Cuisine

Middle East

Difficulty

Easy, Medium

Browse Category

Salad

Duration

30-60 min

Diet	Dairy Free, Vegan

Cooking Technique

Pressure Cook

Main Ingredient

Bulgur Wheat, Cherry Tomatoes, Cucumber, Za'atar Spice Blend

Keyword

instant pot recipe, instant pot salad recipe, instant pot vegan recipe, instant pot vegetarian recipes, pressure cooker recipes, salad recipe, vegan, vegan recipes

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

Instructions

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.
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.

The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Srividhya Gopalakrishnan was born in India, and she moved to the US in 2007. She is a Software Engineer and a passionate home cook and a food blogger. As much as she loves to develop websites, she likes to create new recipes and explore traditional food and research about food ingredients. She started her blog vidhyashomecooking.com in 2009 to share her family recipes and to record her vegan and vegetarian recipes and revive authentic Indian Food. She lives in the Bay Area, California with her husband, son, and four-legged fur child.

Your Instant Pot® just became vegetarian Marrying the popular multicooker with vegetarian recipes for the first time, the Instant Pot® Vegetarian Cookbook makes it simple to prepare healthy and hearty vegetarian plates. A lifelong vegetarian and pressure-cooking enthusiast, Srividhya Gopalakrishnan uniquely understands how to make the most of veggie-packed, multicooker meals. Inside this Instant Pot cookbook, she teaches you the most important Instant Pot basics while also introducing you to 75+ mouthwatering, vegetarian dishes from around the world. Suggestions for substituting ingredients, making creative use of leftovers, and more are included as well. This complete vegetarian Instant Pot cookbook includes: 75+ VEGETARIAN DISHES―Cook-up Enchilada Casserole, Chana Masala, Strawberry-Chocolate Cake, and a variety of other healthy and satisfying vegetarian dishes with this Instant Pot cookbook. STEP-BY-STEP GUIDANCE―This Instant Pot cookbook has recipes and cooking charts that feature timing, pressure level, and how to best release the pressure. TIPS TO SHAKE IT UP―Get advice for turning recipes vegan, exciting ways to use your leftovers, ideas for transforming recipes, and more. Discover how simple (and delicious) vegetarian cooking can be with this Instant Pot cookbook.