12 Bulgur Salad Recipes for Lunch or a Side

Bulgur is the weeknight grain most of us walk straight past in the store, and that is a mistake. It costs very little, it cooks with nothing more than boiling water, and its nutty chew turns ordinary vegetables into a lunch worth looking forward to. Below you will find 12 complete bulgur salad recipes, each with real ingredient amounts, a clear method, and honest storage notes. Every recipe starts from the same base: one cup of bulgur soaked in boiling water until tender. From there the directions split twelve ways, from broccoli and tahini to apple and pecans.

Jump to an idea

1. Bulgur Salad With Broccoli And Tahini
2. Bulgur Salad With Sweet Corn And Lime
3. Bulgur Salad With Asparagus And Dill
4. Bulgur Salad With Eggplant And Oregano
5. Bulgur Salad With Carrot And Cumin
6. Bulgur Salad With Peas And Ricotta
7. Bulgur Salad With Apple And Pecans
8. Bulgur Salad With Cabbage And Sesame
9. Bulgur Salad With Artichoke And Olives
10. Bulgur Salad With Roasted Pepper And Parsley
11. Bulgur Salad With Kale And Cranberries
12. Bulgur Salad With Green Beans And Mustard

Bulgur Basics That Make Every Salad Work

Every recipe below starts with 1 cup of bulgur (medium-grain in all but one; the cabbage and sesame salad uses fine bulgur), which cooks into about 3 cups of fluffy grain, enough for 4 generous servings as a side or 4 lunch portions. Pour 1 cup of boiling water or broth over the bulgur, cover the bowl tightly, and let it stand 15 to 20 minutes. Then fluff it with a fork. Fine bulgur uses the same ratio with just 10 minutes of soaking. Coarse bulgur needs simmering: 1 cup grain in 1 3/4 cups water for 10 to 12 minutes, then rest 5 minutes off the heat.

Cool the grain before you dress it. Hot bulgur drinks up dressing and turns sticky; spread it on a baking sheet for 10 to 15 minutes and it cools fast while the steam escapes. For cold salads, that one step makes the difference between fluffy and gummy.

A good dressing ratio to memorize is about 3 parts oil to 2 parts acid, roughly 1/4 to 1/3 cup of dressing for each cup of dry bulgur. Grains swallow seasoning, so salt generously: about 1/2 to 3/4 teaspoon of kosher salt per cup of dry bulgur, tasting after the vegetables go in.

Hold back three kinds of things until serving time. Crunchy toppings (nuts, seeds, toasted pita) go soft if they sit in dressing. Soft herbs wilt and darken. Ricotta and avocado are best added fresh. Everything else can be mixed ahead.

For food safety, follow the USDA 2-hour rule: do not leave the finished salad at room temperature longer than 2 hours (1 hour if it is above 90°F). Refrigerate leftovers promptly and eat within 3 to 4 days. For packed lunches, keep the container cold with an ice pack.

1. Bulgur Salad With Broccoli And Tahini

This is the hearty one, the salad that eats like a meal. Earthy bulgur and sweet roasted broccoli get a creamy lemon-tahini dressing that clings to every grain, and a shower of sesame seeds on top adds the crunch the soft textures need. It holds up beautifully overnight, which makes it a reliable lunchbox choice.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 3 cups small broccoli florets (about 1 large head); 2 tablespoons olive oil, divided; 1/2 teaspoon kosher salt, plus more to taste; 3 tablespoons tahini; 2 tablespoons fresh lemon juice; 1 tablespoon water; 1 teaspoon maple syrup; 1 small garlic clove, grated; 2 scallions, thinly sliced; 2 tablespoons toasted sesame seeds.

Method:

1. Pour the boiling water over the bulgur, cover, and let stand 15 to 20 minutes until tender. Fluff with a fork and spread on a tray to cool.
2. Heat the oven to 425 degrees F. Toss the broccoli with 1 tablespoon olive oil and the salt on a sheet pan. Roast 15 to 18 minutes, until the edges are browned and crisp in spots.
3. Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden.
4. Whisk the tahini, remaining 1 tablespoon olive oil, lemon juice, water, maple syrup and garlic until smooth and pourable. If it seizes, add water a teaspoon at a time.
5. Toss the cooled bulgur and warm roasted broccoli with the dressing. Fold in the scallions, taste for salt, and finish with the sesame seeds just before serving.

Timing: About 30 minutes, mostly hands-off roasting and soaking.

Troubleshooting: If your tahini dressing turns thick and pasty instead of creamy, that is normal chemistry, not a mistake. Tahini tightens when acid hits it; keep whisking in water a teaspoon at a time and it will loosen into a pourable sauce.

Storage: Refrigerate up to 4 days. The dressing soaks in overnight, so pack extra sesame seeds separately to sprinkle on at lunch.

2. Bulgur Salad With Sweet Corn And Lime

This one tastes like late summer in a bowl. Sweet corn and juicy red pepper keep it bright, lime juice and cumin give it a warm Southwestern lean, and the whole thing comes together with barely any cooking. It is the salad to make when corn is in season and plentiful and you want dinner to feel easy.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling vegetable broth or water; 2 cups corn kernels (from about 3 ears, or frozen and thawed); 1 red bell pepper, diced; 1/4 red onion, finely diced; 3 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 cup chopped cilantro; 1 ripe avocado, diced (optional, added at serving).

Method:

1. Pour the boiling broth over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool on a tray.
2. If using fresh corn, cut the kernels from the cobs, then char them: heat a dry skillet over high heat and cook the kernels 3 to 4 minutes, stirring, until a few spots blacken. Frozen corn can go in straight from thawing.
3. Whisk the olive oil, lime juice, lime zest, cumin and salt.
4. Toss the cooled bulgur with the corn, bell pepper and red onion. Pour over the dressing, toss again, and fold in the cilantro. Add avocado only at serving time.

Timing: 25 minutes if the corn is frozen, 35 if you are charring fresh ears.

Troubleshooting: If the salad tastes flat, it almost always needs more lime, not more salt. Grains mute acidity, so squeeze in more lime juice before reaching for the salt shaker.

Storage: Refrigerate up to 3 days. Add the avocado fresh each time; it browns and softens in storage.

3. Bulgur Salad With Asparagus And Dill

Spring on a plate. Crisp-tender asparagus, a sharp Dijon vinaigrette and a generous handful of fresh dill make this one of the lightest, freshest salads in the collection. It is lovely at room temperature, which makes it a natural for picnics and potlucks.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 1 pound asparagus, tough ends snapped off, cut into 1-inch pieces; 3 tablespoons olive oil; 1 1/2 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 tablespoons chopped fresh dill; 1/4 cup thinly sliced red onion; 1 teaspoon lemon zest.

Method:

1. Pour the boiling water over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool on a tray.
2. Bring a pot of salted water to a boil. Add the asparagus and cook 2 minutes, until bright green and just tender. Drain and run under cold water to stop the cooking.
3. Whisk the olive oil, vinegar, Dijon, salt and pepper.
4. Toss the bulgur, asparagus and red onion with the dressing. Fold in the dill and lemon zest. Rest 10 minutes so the flavors marry.

Timing: 25 minutes.

Troubleshooting: Overcooked asparagus turns army-green and limp. Pull it while it is still bright and a little firm; it softens slightly as it cools in the salad.

Storage: Refrigerate up to 3 days. The dill darkens a little by day two but the flavor stays good. If you want it prettier for guests, add half the dill fresh on day one and save the rest for serving.

4. Bulgur Salad With Eggplant And Oregano

This one leans Mediterranean. Cubes of eggplant roasted until their edges caramelize turn silky and almost meaty against the chewy grains, and a red wine vinegar dressing with plenty of oregano keeps it from feeling heavy. Serve it warm or at room temperature; it is good both ways.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 1 medium eggplant (about 1 pound), cut into 3/4-inch cubes; 3 tablespoons olive oil, divided; 3/4 teaspoon kosher salt, divided; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1 small garlic clove, grated; 1/2 cup cherry tomatoes, halved; 1/4 cup chopped flat-leaf parsley.

Method:

1. Pour the boiling water over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool on a tray.
2. Heat the oven to 425 degrees F. Toss the eggplant with 2 tablespoons olive oil and 1/2 teaspoon salt, spreading it in a single layer. Roast 20 to 25 minutes, turning once, until golden and soft.
3. Whisk the remaining 1 tablespoon olive oil, vinegar, oregano, garlic and remaining 1/4 teaspoon salt.
4. Toss the bulgur and warm eggplant with the dressing. Fold in the tomatoes and parsley. Taste and adjust salt.

Timing: 35 minutes.

Troubleshooting: Eggplant steams instead of browning when crowded. Give the cubes real space on the pan, even if it means using two pans. Crowded eggplant goes pale and spongy.

Storage: Refrigerate up to 4 days. The eggplant firms up when cold; let the salad sit 15 minutes at room temperature before serving, or warm it gently.

5. Bulgur Salad With Carrot And Cumin

Sweet, warmly spiced and just a little fancy. Shredded carrot keeps its crunch, golden raisins turn plump and jammy against the grains, and cumin in the dressing gives the whole bowl a Moroccan-leaning warmth. The pistachios on top are the finishing touch; that salty crunch is what sets this salad apart.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 4 medium carrots (about 1 pound), peeled and coarsely shredded; 1/3 cup golden raisins; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon ground cumin; 1/2 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 cup shelled pistachios, toasted and roughly chopped; 2 tablespoons chopped fresh mint.

Method:

1. Pour the boiling water over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool completely on a tray.
2. Soak the raisins in hot water for 10 minutes, then drain. This plumps them so they do not steal moisture from the salad.
3. Toast the pistachios in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant. Chop roughly.
4. Whisk the olive oil, lemon juice, cumin, honey and salt.
5. Toss the bulgur, shredded carrots and drained raisins with the dressing. Rest 15 minutes. Fold in the mint and top with the pistachios at serving.

Timing: 30 minutes, including the raisin soak.

Troubleshooting: If the carrots release water and the salad looks wet after an hour, the carrots were probably grated too fine. A coarse shred (or matchsticks) holds up better; for a too-wet bowl, drain off the excess liquid and add a squeeze of lemon to refresh it.

Storage: Refrigerate up to 4 days. Keep the pistachios in a separate container and add them at serving so they stay crunchy.

6. Bulgur Salad With Peas And Ricotta

The soft one. Sweet peas, creamy ricotta and lots of mint make this one of the gentlest salads here, and it is a mild one that suits cautious eaters. The ricotta goes on in dollops at the end, never mixed through, so every bite gets a cool, creamy pocket against the lemony grains.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 1 1/2 cups frozen peas, thawed; 3/4 cup whole-milk ricotta; 3 tablespoons olive oil; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon kosher salt; 2 tablespoons chopped fresh mint, plus more to serve; 1 teaspoon lemon zest; flaky salt, to finish.

Method:

1. Pour the boiling water over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool on a tray until just warm or room temperature.
2. If the peas are very cold from thawing, run them under warm water for 30 seconds and drain well.
3. Whisk the olive oil, lemon juice and kosher salt. Toss with the bulgur, peas, mint and lemon zest.
4. Spoon into a serving bowl and add the ricotta in generous dollops over the top. Finish with extra mint and a pinch of flaky salt. Do not stir the ricotta through.

Timing: 25 minutes.

Troubleshooting: Watery peas are the enemy here. Thawed peas hold a surprising amount of water; drain them in a sieve and pat dry, or the dressing slides right off the grains.

Storage: Refrigerate the dressed grain-and-pea base up to 3 days, but add the ricotta fresh each time. Ricotta weeps liquid in the fridge and turns the salad soggy by day two.

7. Bulgur Salad With Apple And Pecans

Crunchy, juicy and a little bit sweet-tart, this is a lively change from plain grain salads. Crisp apple and celery keep every bite lively, toasted pecans add buttery depth, and a maple-Dijon dressing ties it together. It is especially good in fall, when apples are at their peak.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 2 crisp apples (Honeycrisp or Fuji), cored and diced; 1 teaspoon lemon juice; 1/2 cup diced celery (about 2 ribs); 1/4 cup dried cranberries (optional); 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup; 1/2 teaspoon kosher salt; 3/4 cup pecan halves, toasted and roughly chopped.

Method:

1. Pour the boiling water over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool completely on a tray.
2. Toss the diced apple with the lemon juice immediately so it does not brown.
3. Toast the pecans in a dry skillet over medium heat 3 to 4 minutes, shaking often, until fragrant. Chop roughly.
4. Whisk the olive oil, vinegar, Dijon, maple syrup and salt.
5. Toss the bulgur, apple, celery and cranberries (if using) with the dressing. Rest 10 minutes. Fold in the pecans just before serving.

Timing: 30 minutes.

Troubleshooting: Mealy apples ruin this salad. Choose apples that are firm and heavy for their size; if an apple gives when you press it, save it for baking and grab a crisper one.

Storage: Refrigerate up to 3 days. The apple softens slightly by day three but stays pleasant. Keep the pecans separate and add at serving.

8. Bulgur Salad With Cabbage And Sesame

Crunchy, nutty and deeply savory, this is the slaw-style salad of the bunch. Fine bulgur soaks up a toasted-sesame dressing, shredded cabbage stays crisp for days, and scallions keep it fresh. It is one of the best keepers in the collection, which makes it ideal for several days of packed lunches.

You need (serves 4): 1 cup fine bulgur; 1 cup boiling water; 3 cups shredded green cabbage; 1 cup shredded red cabbage; 1 large carrot, shredded; 2 tablespoons toasted sesame oil; 1 tablespoon neutral oil (such as avocado); 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon honey; 1/2 teaspoon kosher salt; 2 tablespoons toasted sesame seeds; 3 scallions, thinly sliced.

Method:

1. Pour the boiling water over the fine bulgur, cover, and stand 10 minutes. Fluff with a fork, then squeeze out any excess water in a clean kitchen towel so the salad does not turn soggy.
2. Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden.
3. Whisk the sesame oil, neutral oil, rice vinegar, soy sauce, honey and salt.
4. Toss the bulgur, both cabbages and the carrot with the dressing. Rest 20 minutes so the cabbage softens slightly and drinks in the dressing.
5. Top with the sesame seeds and scallions. Toss again just before serving.

Timing: 25 minutes plus 20 minutes resting.

Troubleshooting: If the salad tastes bland, the culprit is usually the cabbage, which is mostly water. The 20-minute rest is not optional; it lets the dressing penetrate instead of sliding off raw cabbage.

Storage: Refrigerate up to 4 days. This one actually improves on day two. The sesame seeds soften a little; add a fresh pinch at serving if you miss the crunch.

9. Bulgur Salad With Artichoke And Olives

Briny, herby and straight out of the antipasto playbook. Artichoke hearts and kalamata olives bring the bold Mediterranean flavors, cucumber keeps it cool and crisp, and a simple lemon-oregano dressing lets everything shine. No cooking beyond the bulgur soak, which makes this the fastest salad here.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 1 can (14 ounces) artichoke hearts, drained, rinsed and quartered; 3/4 cup pitted kalamata olives, halved; 1/2 English cucumber, diced; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/4 cup chopped flat-leaf parsley.

Method:

1. Pour the boiling water over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool on a tray.
2. Rinse the artichoke hearts well; the canning liquid can taste tinny if it is not rinsed off. Pat dry.
3. Whisk the olive oil, lemon juice, oregano and salt.
4. Toss the bulgur, artichokes, olives and cucumber with the dressing. Fold in the parsley and rest 10 minutes.

Timing: 20 minutes.

Troubleshooting: If the olives dominate, you probably used extra-large ones or skipped halving them. Halving matters; it distributes the brine so no single bite is a salt bomb.

Storage: Refrigerate up to 4 days. The flavors meld nicely overnight. Add the parsley fresh on day one and save a little for serving.

10. Bulgur Salad With Roasted Pepper And Parsley

Smoky-sweet roasted peppers and a generous amount of parsley make this one of the boldest-flavored salads in the set. It borrows its spirit from tabbouleh but keeps the grain front and center. The walnuts add a bitter crunch that plays beautifully against the sweet peppers.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 3 red bell peppers, or 1 jar (12 ounces) roasted red peppers, drained; 3 tablespoons olive oil; 1 1/2 tablespoons sherry vinegar (or red wine vinegar); 1 small garlic clove, grated; 1/2 teaspoon kosher salt; 1/2 cup chopped flat-leaf parsley; 1/3 cup walnuts, toasted and roughly chopped.

Method:

1. Pour the boiling water over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool on a tray.
2. If roasting fresh peppers: heat the oven to 450 degrees F, roast whole peppers 25 minutes, turning once, until blackened in spots. Seal in a bowl under a plate 10 minutes, then slip off the skins, remove seeds and slice into strips.
3. Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant. Chop roughly.
4. Whisk the olive oil, vinegar, garlic and salt.
5. Toss the bulgur and pepper strips with the dressing. Fold in the parsley and rest 10 minutes. Top with the walnuts at serving.

Timing: 30 minutes with jarred peppers, about 1 hour with fresh-roasted.

Troubleshooting: Jarred peppers vary wildly in saltiness. Taste them before you salt the dressing; some brands need no added salt at all, and oversalting is the one real risk in this recipe.

Storage: Refrigerate up to 4 days. Keep the walnuts separate and add at serving. If you are packing this for lunch alongside a wrap, our chickpea wrap ideas pair well with it.

11. Bulgur Salad With Kale And Cranberries

The sturdy winter salad. Massaged kale softens into something silky, dried cranberries add chewy tartness, and a maple-lemon dressing keeps it from tasting like health food. This is the one to make on Sunday for several days ahead; unlike delicate greens, kale gets better as it sits for a day or two.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 4 cups chopped kale leaves, stems removed (about 1 small bunch); 1 tablespoon olive oil, plus 3 tablespoons for the dressing; 2 tablespoons fresh lemon juice; 1 tablespoon maple syrup; 1/2 teaspoon kosher salt; 1/2 cup dried cranberries; 1/3 cup toasted sunflower seeds.

Method:

1. Pour the boiling water over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool on a tray.
2. Put the kale in a large bowl with 1 tablespoon olive oil and a pinch of salt. Massage with your hands for 2 minutes, until the leaves darken, shrink and feel silky.
3. Toast the sunflower seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden.
4. Whisk the remaining 3 tablespoons olive oil, lemon juice, maple syrup and salt.
5. Toss the bulgur, massaged kale and cranberries with the dressing. Rest at least 30 minutes (or refrigerate up to a day) so the kale fully softens. Top with the sunflower seeds at serving.

Timing: 25 minutes plus at least 30 minutes resting.

Troubleshooting: If the kale still tastes tough and raw, it was not massaged enough or rested long enough. Two full minutes of massaging plus the 30-minute rest are both doing real work; skip either and the texture suffers.

Storage: Refrigerate up to 4 days. This is the rare salad that is better on day two. Keep the sunflower seeds separate for crunch.

12. Bulgur Salad With Green Beans And Mustard

Sharp, snappy and unapologetically mustardy. Blanched green beans stay bright and crisp, red onion adds bite, and a grainy Dijon dressing gives the whole bowl a deli-salad attitude. It is one of the best side-dish candidates of the twelve, especially next to anything grilled.

You need (serves 4): 1 cup medium bulgur; 1 cup boiling water; 12 ounces green beans, trimmed and cut into 1 1/2-inch pieces; 2 tablespoons olive oil; 2 tablespoons grainy Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 cup thinly sliced red onion; 2 tablespoons chopped fresh dill.

Method:

1. Pour the boiling water over the bulgur, cover, and stand 15 to 20 minutes. Fluff and cool on a tray.
2. Bring a pot of salted water to a boil. Add the green beans and cook 3 to 4 minutes, until crisp-tender and bright green. Drain and plunge into ice water, then drain well.
3. Whisk the olive oil, Dijon, vinegar, honey and salt until emulsified.
4. Toss the bulgur, green beans and red onion with the dressing. Fold in the dill and rest 10 minutes.

Timing: 30 minutes.

Troubleshooting: If the beans look olive-drab instead of bright green, they were overcooked or skipped the ice bath. The ice bath is what locks in the color; without it, residual heat keeps cooking them to a dull finish.

Storage: Refrigerate up to 3 days. The beans lose a little snap by day three but the mustard dressing keeps everything flavorful.

Frequently Asked Questions

Which bulgur should I buy for salads?

Medium-grain bulgur is the best all-rounder for salads. It has enough body to stay distinct after soaking, and it needs no actual cooking, just a 15 to 20 minute soak in boiling water. Fine bulgur works too but turns softer, which suits slaw-style salads like the cabbage and sesame one. Save coarse bulgur for pilafs; it needs simmering.

How far ahead can I make bulgur salad?

Two to three days is the sweet spot for most of these salads; the broccoli, eggplant, carrot, cabbage, artichoke, pepper and kale versions hold well for four. Always hold back crunchy toppings, soft herbs, ricotta and avocado until serving. Dressed grain keeps better than dressed greens, but even grain salads fade after day four.

Why is my bulgur mushy or gummy?

The two usual causes are too much water and skipping the cool-down. Use a strict 1:1 ratio of boiling water to medium bulgur, cover tightly, and do not peek. Then fluff and spread the grain on a tray to cool; trapped steam is what turns fluffy bulgur gummy.

Can I serve these salads warm?

Yes, and two of them are arguably better that way. The broccoli and tahini and the eggplant and oregano versions are excellent with the vegetables still warm from the oven tossed through room-temperature grain. Just add soft herbs and crunchy toppings after the salad cools slightly so they do not wilt.

How do I pack bulgur salad safely for lunch?

Cool the salad completely before it goes into the container, keep it cold with an ice pack, and follow the USDA 2-hour rule: food should not sit at room temperature longer than 2 hours total (1 hour if it is above 90°F). A chilled grain salad is safe and delicious at a desk; a lukewarm one is neither.

Is bulgur a whole grain?

Bulgur is cracked wheat that has been parboiled and dried, so it retains the bran and counts as a whole grain. Note that because it is wheat, it is not gluten-free, so it is not suitable for anyone avoiding gluten.

Twelve Salads, One Reliable Grain

That is the whole collection: twelve directions from one humble bag of bulgur, from the creamy broccoli and tahini bowl to the sharp green bean and mustard side. Start with whichever matches what is in your fridge, and remember the three rules that carry across all of them: cool the grain before dressing, salt generously, and hold the crunchy things back until serving. For a main dish to serve alongside, our lemon garlic chicken skillet covers weeknight dinners in one pan, and the chicken thigh sheet pan dinner is another hands-off favorite. Browse the full Food & Drink collection for more recipes worth saving.