Bulghur Wheat Salad with Pomegranate and Fresh Herbs

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A refreshing Middle Eastern salad featuring nutty bulghur wheat tossed with juicy pomegranate seeds and a vibrant mix of fresh herbs. This Middle Eastern-inspired salad recipe, ready in about 30 minutes, pairs fine bulghur wheat, boiling water, pomegranate seeds into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup fine bulghur wheat
• 1 1/4 cups boiling water
• 1 cup pomegranate seeds
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh parsley, chopped
• 3 green onions, thinly sliced
• 3 tbsp lemon juice
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Place 1 cup fine bulghur wheat in a large bowl. Pour 1 1/4 cups boiling water over the bulghur, stir, cover tightly with plastic wrap, and let soak for 20 minutes until tender and water is absorbed.
2. Step 2: Fluff the soaked bulghur with a fork, then add 1 cup pomegranate seeds, 1/2 cup chopped fresh mint, 1/2 cup chopped fresh parsley, and 3 thinly sliced green onions.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 4 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Pour the dressing over the bulghur mixture and toss gently to combine. Let sit for 10 minutes to allow flavors to meld before serving.