Bulgur salad with dried cranberries and fresh parsley

OK. This is definitely something that i have not done before, although I am always in the search of fast, nutritious and hopefully good looking dishes to prepare for dinner. I was a little bit reluctant to try it on, but I have to admit i was wrong – it was ready in no time and it tasted really good. The lemon, cranberries and parsley added the acidity, sweetness and freshness that the bulgur itself is lacking.

It is quick to put together and can definitely, in my opinion, be eaten alone or as a side dish for chicken or fish.

The recipe is taken from the Norwegian version of Food & Wine magazine (“Mat og vin”, March/April, 2016).

Enjoy it with a smile! 🙂


How to

    YIELD: 4

Bulgur salad

  • 3 dl bulgur
  • 6 dl boiling water
  • 3 tbsp olive oil
  • juice from 1/2 lemon
  • 1 dl dried cranberries
  • 2 dl finely chopped fresh parsley
  • salt and pepper


    Put the bulgur in a bowl that can hold content at high temperature (ceramic, metallic).
    Bring some water to boil and add it to the bulgur. Let it stand for about 20 minutes. (you should also check the instructions on the package on how to cook it)
    When all the water has been absorbed by the bulgur, add the olive oil, lemon juice, cranberries and parsley.
    Add salt and pepper to taste.

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