Bulgur salad with fennel, radishes, and basil

3 - 6
PersonalPoints™ per serving
Total Time
50 min
15 min
10 min
This satisfying grain salad showcases the beauty and flavor of an array of cool-season vegetables—fennel, scallions, and radishes. Although available year-round, fresh radishes are one of the first vegetables harvested in early spring and are a harbinger of the season. Look for unusual varieties such as White Icicle (a long white radish) or French Breakfast (a slender elongated red and white radish). They add peppery flavor to so many dishes and are delicious tossed with olive oil and roasted too. Serve this salad with a piece of poached chicken or salmon topped with a few capers and a squeeze of lemon.


Uncooked bulgur

1 cup(s)


2 cup(s)

Table salt

½ tsp

Lemon zest

2 tsp, grated

Fresh lemon juice

3 Tbsp

Extra virgin olive oil

2 Tbsp

Garlic clove(s)

1 medium clove(s), minced

Black pepper

½ tsp

Fresh radish(es)

6 small, thinly sliced

Uncooked scallion(s)

3 medium, thinly sliced

Uncooked fennel bulb(s)

1 medium, trimmed, halved lengthwise, and thinly sliced


½ cup(s), chopped fresh


  1. Combine bulgur, water, and 1/4 teaspoon of salt in medium saucepan. Bring to boil over high heat. Reduce heat and cover. Simmer until bulgur is tender, about 10 minutes. Drain any excess water. Let cool to room temperature.
  2. Whisk together lemon zest and juice, oil, garlic, remaining 1/4 teaspoon salt, and the pepper in large bowl. Add bulger, radishes, scallions, fennel, and basil. Toss gently to combine.
  3. Per serving: 1 cup