How to Cook Coarse Bulgur for Salad
Cook coarse bulgur until tender and chewy, then prepare it for an herb-filled grain salad.
Coarse bulgur gives a salad a substantial, chewy texture. A useful starting method is to simmer it with water, let it rest covered, then fluff and cool it before adding herbs and vegetables. Check the package first: grain sizes and cooking directions vary between brands.
Stovetop method
An Oldways bulgur-cucumber salad uses 1 cup medium or coarse bulgur and 2 cups water. Its method brings the water to a boil, adds the bulgur, then cooks it covered over low heat for 15 minutes and rests it covered for 10 minutes, or until the water is absorbed.
For a smaller batch, you can start with ½ cup bulgur and 1 cup water, following the same method:
- Bring the water to a boil in a saucepan. Add the bulgur and a pinch of salt if desired.
- Cover and cook over low heat for about 15 minutes, checking your packet for any different instructions.
- Remove from the heat and rest, covered, for about 10 minutes. Taste several grains; they should be tender with a pleasant chew, not hard in the center.
- Fluff with a fork. If excess liquid remains once tender, drain it. Cool promptly before mixing with the salad ingredients.
How do you keep the salad from becoming soggy?
Let excess liquid drain and avoid sealing steaming-hot grains into a deep container. Cool the bulgur promptly in a shallow container, then refrigerate it if not serving immediately. Add juicy vegetables and dressing close to serving, or start with less dressing and adjust after mixing.
Parsley, mint, cucumber, tomato and lemon are good partners. Chickpeas can make the salad more substantial. Coarse bulgur takes a more prominent role than the small amount of fine bulgur often used in herb-forward tabbouleh; either can be delicious with the right expectations.
Is coarse bulgur gluten-free?
No. Bulgur is a wheat product. If you need a gluten-free salad, choose a suitable labeled grain and follow its own preparation method.