Meatless Monday: All about bulgur

Meatless Monday: All about bulgur

I get weirdly excited when I discover something new and easy to add to our Meatless Monday meals.  There is only so much rice and pasta I can handle and bulgur has been a welcome addition.

According to AboutFood, “Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient.”

Bulgur is found in tabouli, but can also be substituted for quinoa, rice or couscous.  The texture is satisfying and works well with most seasonings.  Here are a few bulgur recipes to try.

Cinnamon Banana Breakfast Bulgur

Bulgur Salad with Chickpeas, Pomegranate Seeds and Almonds

Bulgur Stuffed Eggplants

Turmeric Spiced Bulgur

Italian Bulgur Bowl

It is easy to cook bulgur; simply combine 1.5 cups bulgur with three cups water and bring to a boil. Cover, reduce heat, and simmer for about ten minutes or until tender. This will yield five cups and you can store extra in the refrigerator for up to a week.

The grain is nutrient-packed and a full cup of cooked bulgur has only 150 calories, a hearty eight grams of fiber, and nearly six grams of protein.


Do you cook with bulgur? What is your favorite way to eat it?  (I really want to make the breakfast bulgur right now.)

You may also enjoy: All about tofu, the best salads and my favorite breakfast cookies

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