Bulgur wheat salad

Contributed by Poornima Padmanabhan @ Bengaluru Foodie!

It’s embarassingly simple but that’s how I like it – easy and yummy. Bulgur is much more easily available in India than couscous (and according to my dad, used to be the staple carb in his family before rice got popular)… You can substitute any kind of carb, pasta, whole grain, or bread for the bulgur if you prefer.
The Bulgur
  • Cook the bulgur wheat in an electric rice cooker for it to get soft like rice, or boil with water in a 1:1.5 proportion for a grainier texture. When cooked, fluff with a fork
The Veggies
  • Select your favorite combination of veggies that hold up well to roasting: potatoes, assorted peppers, mushrooms, cauliflower, broccolli, etc. Chop roughly into big cubes and put in a baking tray greased with olive oil. Add 6-7 whole pods of garlic (or to taste) as well.
  • In a bowl, combine 2 tbsp of olive oil (or enough to lightly coat the veggies), salt and pepper to taste, oregano, and cayenne pepper
  • Pour the oil/spice mixture over the vegetables and use hands to coat all the veggies
  • Roast in the oven at 350-400 F for 20-45 minutes depending on how “done” you like the veggies
  • Remove from the oven, garnish with freshly chopped basil leaves, and drizzle a little balsamic vinegar if you like the tanginess
The Tzatziki Relish
  • Combine 3 cups of heavy yogurt with the following: 3 pods of finely chopped garlic, 1 cup of finely chopped dill leaves, 1.5 cups of finely grated cucumber, and salt/pepper to taste
  • Adjust thickness to desired consistency by adding more yogurt or fillers.
Add on other side dishes like falafel, Greek salad, or dolmades.
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