Za’atar-Spiced Bulgur Wheat Salad
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.
Servings Prep Time
6people 10minutes
Cook Time Passive Time
15minutes 20minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
15minutes 20minutes
  • 1cup bulgur wheat
  • 2 1/4cups Waterdivided
  • 1/4cup finely chopped cucumber
  • 1/4cup finely chopped fresh parsley
  • 2tbsp finely chopped fresh mint
  • 2tbsp extra-virgin olive oil
  • 2tbsp freshly squeezed lemon juice
  • 5 cherry tomatoesfinely chopped
  • 1tsp kosher salt
  • 1/2tsp freshly ground black pepper
  • 1tsp za’atar spice blend
  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.