Moroccan-Style Bulgur Salad with Carrots and Almonds
A bright, herb-flecked grain salad with toasted almonds and shredded carrots
Why This Recipe Works
This salad relies on a long soak in lemon-infused water to soften the grains, providing a cleaner texture and more vibrant flavor than boiling. It is an ideal make-ahead side that only improves as the herbs and spices meld with the bulgur.
Instructions
Combine the bulgur, water, lemon juice, and salt in a medium bowl. Cover tightly and let sit at room temperature until the grains are softened and have absorbed the liquid, about 1 hour and 30 minutes.
Whisk the oil, remaining lemon juice, cumin, cayenne, and salt together in a large bowl until well blended. Add the soaked bulgur, shredded carrots, scallions, toasted almonds, mint, and cilantro.
Toss the ingredients together until the grains are evenly coated. Season with salt and pepper to taste and serve at room temperature or chilled.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The bulgur can be soaked ahead of time and stored in the refrigerator for up to 24 hours. The dressing can also be made 24 hours in advance.
