Name: Bulgar Wheat, Parsley and Feta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: English
Ingredients: 200 g Bulgur wheat, dry; 1 cube(s) Vegetable stock cube(s) vegetable; 1 medium Onion(s) red, finely chopped; 0.5 portion(s), medium Cucumber deseeded and finely chopped; 2 large Tomato finely chopped; 4 sprig(s), fresh Parsley, fresh chopped; 1 medium Lemon(s) finely grated zest and juice of; 1 teaspoons, heaped Dijon Mustard or wholegrain mustard; 75 g Feta Cheese; 1 pinch Salt and black pepper, freshly ground

Skip to main content Skip to footer

Join WW today and gain full access to all of our recipes and meal plans. Sign up today!

Ingredients

Bulgur wheat, dry

200 g

Vegetable stock cube(s)

1 cube(s), vegetable

Onion(s)

1 medium, red, finely chopped

Cucumber

½ portion(s), medium, deseeded and finely chopped

Tomato

2 large, finely chopped

Parsley, fresh

4 sprig(s), fresh, chopped

Lemon(s)

1 medium, finely grated zest and juice of

Dijon Mustard

1 teaspoons, heaped, or wholegrain mustard

Feta Cheese

75 g

Salt

1 pinch, and black pepper, freshly ground

Instructions

Put the bulgar wheat into a saucepan and add 850ml boiling water. Stir in the stock powder. Put the lid on and cook over a low heat for 12-15 minutes, until the liquid has been absorbed. Tip into a large bowl and leave to cool, then fluff up with a fork to separate the grains.
Add the onion, cucumber, tomatoes and parsley. Mix the lemon zest, lemon juice and mustard together and stir into the salad. Crumble the feta cheese on top and mix it through. Season. Keep chilled until ready to serve.

Bulgar Wheat, Parsley and Feta Salad

Ingredients

Instructions

You might like

Tomato & basil omelette

Easy vegetable soup

Mushroom and spinach omelette

Quiche and salad

Chicken & vegetable soup

Jacket potato with creamy mushrooms

Start eating better than ever!