Za'atar-Spiced Bulgur Wheat Salad

By: The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Za'atar-Spiced Bulgur Wheat Salad
cuisine icon Cuisine
Middle East
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PAIR IT: This salad pairs really well with yellow split peas with Tumeric."]
cuisine icon Keywords
30-60 min, 6 people, bulgur wheat, cherry tomatoes, contributed, cook 15 min, dairy free, easy, extra-virgin olive oil, finely chopped cucumber, finely chopped fresh mint, finely chopped fresh parsley, for the bulgur wheat, for the salad, freshly ground black pepper, freshly squeezed lemon juice, instant pot recipe, instant pot salad recipe, instant pot vegan recipe, instant pot vegetarian recipes, kosher salt, middle east, prep 10 min, pressure cook, pressure cooker recipes, salad, salad recipe, The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan, vegan, vegan recipes, water, za’atar spice blend

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon 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.
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