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Close up of a bulgur wheat salad with parsley and pomegranate.

Syrian Bulgur Wheat Salad

  • Author: Rachel Phipps
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2-4 1x
  • Category: Sides
  • Cuisine: Syrian
  • Diet: Vegan


This simple Syrian Bulgur Wheat Salad is packed with toasted nuts, crunchy pomegranate seeds and a tangy, tomato and pomegranate molasses dressing for the perfect make-ahead salad for lunchboxes and summer gatherings.


  • 125g (4 1/2 oz) dried bulgur wheat
  • 2 tbsp extra virgin olive oil
  • 1 heaped tbsp tomato puree
  • 2 tsp pomegranate molasses
  • 1 tsp harissa paste
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • pinch ground allspice
  • juice of 1/2 lemon
  • 50g (1 3/4 oz) walnut pieces
  • 50g (1 3/4 oz) blanched hazelnuts
  • large handful pine nuts
  • very large handful pomegranate seeds
  • small handful flat leaf parsley
  • sea salt


  1. Boil the kettle and pour 200ml (7 fl oz) of water over the bulgur wheat. Leave, uncovered to stand for 30 minutes, fluffing up occasionally with a fork to make sure the water absorbs evenly.
  2. Meanwhile, make the dressing by whisking together the olive oil, tomato puree, pomegranate molasses, harissa paste, spices and lemon juice. Set aside.
  3. In a frying pan set over a medium high heat, toast the walnuts and hazelnuts until the hazelnuts have turned golden in as many patches as possible, but have not burned. Remove from the pan and the moment they’re cool enough to touch, roughly chop.
  4. Add the pine nuts to the pan, and toast these until golden. Remove from the pan and set aside.
  5. Use the remaining time whilst the bulgur soaks to roughly chop the parsley and prepare the pomegranate seeds.
  6. To serve, stir the dressing and the chopped nuts into the bulgur wheat, seasoning to taste with sea salt.
  7. Spoon into a large serving dish, and scatter with the pine nuts, parsley and pomegranate seeds.


The above proportions serve 2 for lunch or 4 as a side dish, and it can easily be doubled to feed a crowd.

If you’d like to make this a day ahead, stir just the dressing into the bulgur and sit the chopped nuts on top. Stir them into the salad and bring it up to room temperature before finishing with the pine nuts, parsley and pomegranate.