Serves 8

This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb.

Ingredients:

1, 15 ounce can diced plum tomatoes
1/2 cup olive oil
2 cups chopped onion
2 cups bulgur
1/4 cup lemon juice
salt
pepper
1 small jalapeno, minced
1 large red bell pepper, diced
1 large red onion, diced
8 scallions, sliced
1/2 cup fresh chopped parsley
1-2 cups very hot water (add as needed)

Method:

1. Saute onions in oil over medium heat until golden. Add tomatoes and liquid and bring to a boil. Puree.

2. In a large bowl, combine all ingredients. Cover and let stand for 45 minutes, until the liquid is completely absorbed.

3. Taste and adjust seasoning if necessary. Let stand at least 30 minutes before serving. Serve cold or at room temperature.

Armenian Bulgur Pilaf Salad | Itch

Votes: 3 Rating: 5 You: Rate this recipe!

Print Recipe

This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb.

• CourseSides & Salads
• LifestylePotluck Friendly, Vegan, Vegetarian
• Food TypeRandom Carbs & Grains, Vegetables

Servings

8 people

Servings 8 people

Armenian Bulgur Pilaf Salad | Itch Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb. CourseSides & Salads LifestylePotluck Friendly, Vegan, Vegetarian Food TypeRandom Carbs & Grains, Vegetables Servings 8 people Servings 8 people

Ingredients

• 1 15 oz can roma tomatoes , diced
• 1/2 cup olive oil
• 2 cups onions , chopped
• 2 cups bulgur
• 1/4 cup lemon juice
• salt
• pepper
• 1 small jalapeno , minced
• 1 large red bell peppers , diced
• 1 large red onions , diced
• 8 scallions , sliced
• 1-2 cups parsley (freshly chopped)
• 1-2 cups hot water (add as needed)

Servings: people

Units:MetricUS Imperial

Instructions

1. Saute onions in oil over medium heat until golden. Ad tomatoes and liquid and bring to a boil. Puree.
2. In a large bowl, combine all ingredients. Cover and let stand for 45 minutes, until the liquid is completely absorbed.
3. Taste and adjust seasoning if necessary. Let stand at least 30 minutes before serving.
4. Serve cold or at room tempature.