(2017) Radish and Bulgur Salad

Recipe Author: Conne Ward Cameron

A tabloui-like salad. Sorry that I don’t remember where the original idea came from. But the addition of a little sugar is an interesting twist on the usual.


1 cup bulgur wheat 1 1/2 cups water, divided Salt and pepper 1/4 cup granulated sugar Juice of 3 lemons, divided 1 bunch radishes, thinly sliced 1/2 small red onion, halved and thinly sliced 1 apple, halved, cored, and thinly sliced, slices cut in half crosswise, if desired 1 cup coarsely chopped loosely packed parsley leaves Freshly ground black pepper 1/2 cup extra-virgin olive oil


In a medium skillet, toast bulgur over medium-high heat, stirring frequently until the grains release a nutty aroma. Transfer to a large heatproof bowl. Heat the 1 1/4 cups water with 1/2 teaspoon salt. Bring to a boil, then pour over bulgur and let it sit until grains are tender, about 20 minutes. Allow to cool to room temperature.

In a small saucepan, heat sugar and remaining 1/4 cup water. Bring to a boil, then remove from heat. Stir until sugar is dissolved, then stir in juice of 2 lemons. Set aside.

When bulgur is at room temperature, add radishes, onion, parsley and apple if using. Stir together, then add lemon-sugar mixture and toss. Add olive oil and remaining lemon juice. Season to taste. Serve chilled or at room temperature.