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Saffron Bulgur Bowl

Sue Lau
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Rest time 15 mins
Course Main Course
Cuisine American
Servings 6
Calories 3145 kcal


Saffron Bulgur:

  • 1-1/2 cups quick cooking bulgur
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon saffron threads

Stir Ins:

  • 1/2 cup diced roasted red peppers
  • 1/2 cup chopped marinated artichoke hearts
  • 1/4 cup diced pitted kalamata olives
  • 1/2 cup golden raisins
  • 6 Greek pepperoncini peppers sliced
  • 4 ounces crumbled feta cheese
  • 2 tablespoons chopped Italian parsley

Bulgur Dressing:

  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard

Optional Bowl Adds:

  • 6 cups chopped lettuce or 6 cups streamed rice
  • 6 breaded chicken strips or vegetarian chicken strips (quorn chiquin cutlets)


  • Bring water, saffron and salt to a boil in a saucepan.
  • Add bulgur and stir. Reduce heat, cover and simmer for 15 minutes.
  • Remove pan from heat; place cloth between pan and lid and then let it rest off the heat for 15 minutes.
  • Stir in all the add-ins, then toss with dressing.
  • For bowls, serve bulgur salad with either lettuce or rice as well as chicken strips or meatless cutlets.


From the kitchen of palatablepastime.com


Calories: 3145kcalCarbohydrates: 30gProtein: 254gFat: 217gSaturated Fat: 62gPolyunsaturated Fat: 44gMonounsaturated Fat: 92gTrans Fat: 1gCholesterol: 1019mgSodium: 2069mgPotassium: 2848mgFiber: 5gSugar: 15gVitamin A: 2711IUVitamin C: 47mgCalcium: 283mgIron: 13mg
Keyword Bowl meals
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