Za'atar-Spiced Bulgur Wheat Salad

By: The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Fresh herbs always enhance the flavor of a dish. This bulgur wheat salad benefits from good amounts of parsley and mint. Both aromatic, they add a freshness to the dish that you can’t find using dried herbs. The herbs also add lightness as a nice contrast to the hearty bulgur wheat.

Cuisine

Middle East

Course

Salad

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Vegan

Cooking Technique

Pressure Cook

Keywords

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Prep Time

10 min

Cook Time

15 min

Servings

6 people

Ingredients

FOR THE BULGUR WHEAT
1 cup bulgur wheat
2 1/4 cups Water
FOR THE SALAD
1/4 cup finely chopped cucumber
1/4 cup finely chopped fresh parsley
2 tbsp finely chopped fresh mint
2 tbsp extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
5 cherry tomatoes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp za’atar spice blend

Instructions

Pressure cook the bulgur wheat. Put the bulgur wheatand 1 1/4 cups water in a heatproof bowl that fits inside theInstant Pot®. Pour 1 cup of water into the inner pot, and placethe trivet inside. Place the bowl on the trivet. Lock the lid intoplace. Make sure the steam release knob is in the sealed position. Select Pressure Cook or Manual, and adjust the pressureto High and the time to 2 minutes. After cooking, Naturallyrelease the pressure for 5 minutes, then quick release anyremaining pressure. Unlock and remove the lid. Let the bulgur wheat cool for 20 minutes, then fluff it with a fork.
Assemble the salad. Add the cucumber, parsley, mint,olive oil, lemon juice, tomatoes, salt, pepper, and za’atarseasoning to the bulgur wheat. Mix gently and serve.

Notes