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Bulgur Wheat Salad with Tomatoes and Roasted Corn served with Roasted Cod

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Bulgur Wheat Salad This was my first time using bulgur wheat. For a while I wasn’t sure how to use this particular ingredient. I love it in tabbouleh- the Middle Eastern dish with lots of parsley, mint, tomatoes and cucumbers. It goes really well with a gyro or a falafel. The texture is very similar to couscous- and I think that is why I like it so much. I normally buy bulgur wheat salad at the Whole Foods salad bar- not really sure why I have never attempted to make it at home before.

A few days ago I was watching food television and saw someone using bulgur wheat and making something similar to tabbouleh. It looked really easy and delicious! I started researching online for exact cooking directions- turns out- everyone has their own way of cooking bulgur wheat. It’s very strange but each recipe I looked at, I saw different quantities of liquid being used to cook the wheat. After looking online for a good hour, I came up with my own measurements. I decided on 3/4 cup of bulgur wheat cooked in 1 cup chicken broth. I also noticed most recipes flavored the cooking liquid. I was already using flavorful chicken broth but decided to add to it even more. I added lemon juice, salt, olive oil and smoked paprika. The reason I used smoked paprika was because I wanted to give this dish a south western/spanish flavor. I was planning on serving this as a side dish with pan roasted cod topped with the tomatillo mango sauce I had left over. The extra flavor in the chicken broth made a huge difference- it added a nice tang and smokiness. I then added some cut up cherry tomatoes and green onions with roasted corn. I got fresh mint and cilantro from my herb garden and finished the dish off with a bit more salt. It was very refreshing- perfect for the summer months and best of all- very easy to make. This particular recipe was a side dish with the fish, but I think next time I will also add a protein in the salad to make it a complete meal- maybe some leftover chicken, shrimp or even cheese- and of course I will wash it down with my favorite summer drink, a Malbec Rose.

  • ¾ cup bulgur wheat
  • 1 cup chicken broth
  • Juice of one lemon
  • 1 teaspoon salt
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon smoked paprika

Mix the broth, lemon juice, salt, olive oil and paprika in a small saucepan. Bring to a boil and add the bulgur wheat. Turn the heat off and cover for 35 to 40 minutes. Take the lid off and fluff the cooked bulgur wheat with a fork and keep aside.

  • 1 cup cherry tomatoes, cut in half
  • 3 green onions, chopped
  • ¾ cup roasted corn
  • ½ cup cilantro, chopped
  • 2 tablespoons mint, chopped
  • Salt

In a medium mixing bowl, add the cooked bulgur wheat. Stir in the cherry tomatoes, green onions, corn, cilantro and mint. Mix well and check for seasoning. Add salt if needed.

Roasted Cod with Tomatillo and Mango Sauce


    Bulgur Wheat Salad Meal    

  • 4 fillets of cod
  • 1 tablespoon olive oil
  • Salt
  • Pepper
  • ½ teaspoon ancho chili powder
  • ½ cup prepared roasted tomatillo and mango sauce

Coat the cod fillets with the olive oil and sprinkle salt, pepper and ancho chili powder. Grill or roast in oven until cooked.
Serve with the tomatillo sauce and the bulgur wheat salad.

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