Bulgur salad with lemon and cranberries Recipe

1. 1

   Toast the pine nuts in a skillet over medium heat without additional fat and constantly stir until they gain a nice golden brown color, but be careful not to burn them.

2. 2

   Once done, remove from skillet.

3. 3

   Finely slice the spring onions and coarsely chop the dried cranberries.

4. 4

   Melt butter in a large saucepan and saute the spring onions over medium heat until quite soft.

5. 5

   Pour over the stock of your choice (vegetable or chicken) and bring to a boil, then add the bulgur and let boil for a couple of minutes (stiring every now and then) before adding the cranberries.

6. 6

   Remove from heat and let stand until the bulgur is soft (10 to 15 minutes).

7. 7

   Drain excessive stock if necessary.

8. 8

   Grate the zest of one lemon into the saucepan, add the toasted pine nuts and use a fork to loosen the bulgur until everything is evenly combined.

9. 9

   Season to taste with additional sea salt (if necessary at all).

10. 10

    Enjoy warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.