Quick-cooking bulgur is a weeknight salad-maker’s best friend. Unlike rice, which requires a little more precision and patience to get right, bulgur steams in just 10 minutes—simply boil water, add the grains, cover, and turn off the stove. The residual heat is enough to cook the bulgur through with no risk of overdoing it, creating a fluffy base for grain bowls or a hearty mix-in for roasted vegetables or leafy greens.
In this recipe, adding a little ground cumin to the bulgur steaming liquid flavors every bite; the salad gets a hit of smokiness from charred scallions and heat from fresh jalapeño.
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What you’ll need
Small Saucepan
$160 $150 At Amazon
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$17 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring ¾ cup water to a boil in a small saucepan. Stir in ¾ cup bulgur, ½ tsp. ground cumin, and a pinch of kosher salt, then immediately cover and remove from heat. Let sit 10 minutes. Fluff bulgur with a fork.
Step 2
Meanwhile, heat 2 Tbsp. olive oil in a large skillet over medium-high. Cook 12 scallions, turning occasionally, until well charred, about 5 minutes. Transfer to a cutting board, leaving excess oil behind in pan, and coarsely chop.
Step 3
Reduce heat to medium; add ½ cup coarsely chopped raw pistachios to same pan. Cook, stirring often, until browned in spots, 1–2 minutes. Transfer to a small bowl; season with salt.
Step 4
Toss bulgur, scallions, zest and juice of 1 lemon, 1–2 jalapeños, very thinly sliced, depending on your heat preference, ½ cup coarsely chopped cilantro, and remaining 3 Tbsp. olive oil in a large bowl to combine; season with lots of salt and freshly ground black pepper.
Step 5
Add 2 large avocados, cut into large pieces and 3 cups baby or trimmed mature arugula to salad and toss gently to combine. Divide among plates and top with pistachios and more cilantro; season with more pepper.
