Bulgur and Peach Salad with Feta, Pomegranate and Za’Atar

Name: Bulgur and Peach Salad with Feta, Pomegranate and Za’Atar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 150 g/5½ oz/scant 1 cup fine bulgur wheat or barley couscous; 150 g/5½ oz/scant 1 cup fine bulgur wheat or barley couscous; 500 ml/17 fl oz/2 cups water; 12 cherry tomatoes, halved; 2 tbsp extra virgin olive oil; 2 spring onions (scallions), finely chopped; 2 spring onions (scallions), finely chopped; 1 tbsp preserved lemons, chopped; 2 tbsp lemon juice; ½ tsp cayenne pepper; 3 tbsp chopped fresh coriander (cilantro); 3 tbsp chopped fresh coriander (cilantro); 3 tbsp chopped mint; 150 g/5½ oz feta cheese, crumbled; 100 g/3½ oz/1 cup pomegranate seeds; 2 fresh peaches, pitted and quartered; ½ tsp za’atar (readymade or see recipe); 2 tbsp sesame seeds; 2 tbsp cumin seeds; 2 tbsp finely chopped fresh hyssop (or use fresh thyme or oregano); 2 tbsp finely chopped fresh hyssop (or use fresh thyme or oregano); 2 tbsp finely chopped fresh hyssop (or use fresh thyme or oregano); 2 tbsp ground sumac; 2 tsp sea salt; 1 tsp freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

150 g/5½ oz/scant 1 cup fine bulgur wheat or barley couscous

Europe
Spain
Gluten-free
Vegetarian
Mediterranean

Method

Za’atar is an incredibly versatile Middle Eastern spice blend. If you can’t find a readymade variety, I have provided a recipe for making your own.

If making your own za’atar, lightly toast the cumin seeds in a dry frying pan (skillet), just until they start to release their aroma and essential oils. Grind to a fine powder with a mortar and pestle, then stir in all the other ingredients