Cumin-and-carrot bulgur salad

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10 min


3 cups, about 4 servings

* PLUS Cooking time: 3 minutes, Standing Time: 15 minutes


  • 1 large carrots , or 6 dried apricots
  • 1 cup coarse or medium bulgur
  • 1/4 to 1/2 cup raisins , or 1/2 cup toasted sliced almonds
  • 1/2 tsp ground cumin
  • 2 tbsp homemade or bottled vinaigrette dressing


  • Thinly slice carrot and place in a large bowl. Add bulgur and cover generously with boiling water, about 4 cups. If using apricots, coarsely chop, but do not soak with bulgur. Let stand until bulgur is tender, about 15 minutes for medium or up to 25 minutes for coarse. Drain well.
  • Stir raisins into bulgur. In a small bowl, stir cumin with vinaigrette. Stir vinaigrette into bulger until well mixed, and serve.

Nutrition (per serving)

  • Calories
  • 197,
  • Protein
  • 5.1 g,
  • Carbohydrates
  • 37.7 g,
  • Fat
  • 4.4 g,

Add a little cool fibre to your patio dinners. Serve this Middle East toss with a selection of cheeses such as feta or goat, warm flat bread and a platter of fresh fruits.

Bulgur tip

Bulgur is made from wheat berries, which are steamed, then dried and cracked into different sizes. Coarse or medium bulgur is best for salads. Do not confuse bulgur with cracked wheat, made from the dried wheat berry that is cracked without steaming, and generally used for porridge or in yeast breads.