Bulgur Salad with Peanuts

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Peanuts give this tangy salad an Indonesian cachet. If, because of health concerns, you must omit the nuts, then do so, even though the salad will lose some of its appeal. It keeps wonderfully well covered in the refrigerator for 2 to 3 days.


  • 1 cup bulgur wheat or 1 box ( ounces) Near East tabouleh (reserve the seasoning packet for another use)<


  1. Combine the bulgur wheat with the hot water in a large serving bowl and let sit until the bulgur has softened and absorbed the water, 30 minutes at least. Drain the bulgur in a sieve and squeeze out any excess water by pressing down on the grain with your hand.
  2. Meanwhile core, seed, and cut the bell pepper into large pieces. In a food processor or blender, process