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Bulgur Salad with Grapes, Feta and Mint

A nice change from a traditional tabbouleh salad that works well as a light lunch or satisfying side dish.

Bulgur Salad with Grapes, Feta and Mint Photo
Per Serving: 195 calories, 4 g fat, 3 g sat fat, 8 g protein, 35 g carbohydrates, 7 g fiber, 17 mg cholesterol, 400 mg sodium
Yield: Serves 4


Serving suggestions include as a side dish with grilled or roasted fish, chicken beef or pork. Or, it makes a wonderfully satisfying vegetarian lunch.


  1. Bring water to a boil in a small saucepan. Stir in the bulgur and then remove from heat. Cover pan and let stand until water is absorbed and bulgur is tender, about 25 to 30 minutes.

  2. Pour bulgur into a large serving bowl. Stir in lemon juice, olive oil, salt, cumin and cayenne and let cool to room temperature.

  3. Stir in cucumber, grapes, feta, mint and scallions. Serve, or cover and refrigerate up to 1 day.

Recipe and photo created by Terry Grieco Kenny for