Rainbow Bulgur Wheat

I must admit I am quite a newcomer to bulgur wheat. Introduced to me by my sister and I’m now totally converted and it’s number one fan. My mum used to put me off by calling it vulgar wheat but the thing is she’d only ever had it made very plain with boiled water so to be honest I would have been inclined to agree with her. However, it’s just how it is with vegetables. If you just boil things in hot water they are not going to be the most flavoursome thing to eat.

I’ve added some vegetable stock, good quality extra virgin olive oil, red wine vinegar, honey, garlic, a squeeze of fresh lemon, sea salt and cracked black pepper along with cucumber, pomegranate and parsley and it really is a wonderful explosion of flavour that will brighten up any salad or meat dish. Also lovely served with feta or halloumi for a delicious veggie option. I hope you try it.


100g bulgur wheat

400ml hot vegetable stock – I used one vegetable oxo cube

Half a cucumber – diced

100g pomegranate seeds

Hand full of parsley – finely chopped


1 tablespoon extra virgin olive oil

1 teaspoon red wine vinegar

1 teaspoon runny honey

Salt and cracked black pepper to season

1 clove garlic – minced

Squeeze of lemon juice


Measure out your bulgur wheat on the scales and rinse thoroughly in a sieve.

Add to a pan and pour over your vegetable stock. Add a lid and boil over a high heat for approximately 10 minutes until the bulgur wheat soaks up the stock. Stir gently with a fork.

Transfer the light and fluffy bulgar wheat to your serving dish along with your pomegranate seeds, cucumber and parsley.

Mix up your dressing and pour over the bulgur wheat stirring thoroughly to combine.