Bulgur Wheat Salad


  • 4 cups water
  • 2 cups bulgur (processed cracked wheat)
  • 1 cup chopped pecans
  • 1 cup dried currants
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon best-quality olive oil
  • Grated zest of 1 medium-size orange
  • Salt and freshly ground black pepper, to taste


1. In a large saucepan combine the water and bulgur. Bring to a boil, reduce the heat, and simmer, covered, until the water is absorbed and the wheat is tender but not mushy, 35 to 40 minutes.

2. Transfer to a bowl and refrigerate, uncovered, until cool.

3. Add the pecans, currants, parsley, olive oil, orange zest, and season with the salt and pepper. Toss thoroughly. Serve cool or at room temperature.

Serves 8 people.


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