Cold Bulgur Bowl with Grilled Apricots Pistachios & Lemon-Mint Yogurt
This light, summery bowl combines fluffy bulgur wheat with sweet grilled apricots, crunchy pistachios, creamy lemon-mint yogurt, and fresh herbs. It’s colorful, elegant, satisfying — and feels like sunshine on a plate.
⏱ Time:
- Prep: 15 minutes
- Cook: 10 minutes (grilling & bulgur)
- Chill: 10–15 minutes
- Total: ~35–40 minutes
Ingredients
For the bulgur base:
¾ cup fine bulgur wheat
1 cup hot water
Pinch of salt
1 tsp olive oil
For the bowl:
3 fresh apricots, halved and pitted
1 tsp olive oil (for grilling)
¼ cup chopped cucumber
¼ cup crumbled feta or goat cheese
2 tbsp chopped roasted pistachios
2 tbsp chopped fresh mint or parsley
Optional: a handful of arugula or baby spinach
For the lemon-mint yogurt sauce:
½ cup Greek yogurt or labneh
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp chopped fresh mint
Salt & pepper to taste
Instructions:
1. Prepare the bulgur:
Place bulgur in a bowl with salt and hot water.
Cover and let sit 10–15 minutes until fluffy. Fluff with fork and chill.
2. Grill the apricots:
Brush apricot halves with olive oil.
Grill on a hot pan or grill for 1–2 minutes per side until caramelized.
3. Mix the yogurt sauce:
Whisk together yogurt, lemon juice, zest, mint, salt, and pepper. Chill.
4. Assemble the bowl:
In a bowl, layer chilled bulgur, grilled apricots (sliced if you like), cucumber, herbs, and arugula.
Add crumbled cheese and pistachios.
5. Top & serve:
Drizzle lemon-mint yogurt over the bowl or serve it on the side.
Tips:
- No apricots? Use peaches, plums, or nectarines!
- Want it heartier? Add chickpeas or grilled chicken.
- Add a pinch of za’atar or sumac for extra zing.
❓ Frequently asked questions FAQ:
Q: Can I make it ahead?
Yes! Prep all components ahead and assemble before serving. Add grilled apricots last to keep them pretty.
Q: Can I use couscous instead of bulgur?
Totally! Pearl couscous or quinoa also work beautifully.
Nutritional Value
Calories: ~330
Protein: 11g
Carbs: 33g
Fat: 16g
Fiber: 5g