Bulgur and Fennel Salad


  • 1 cup bulgur wheat
  • 2 fennel bulbs, finely sliced
  • 1 celery stalk, finely sliced
  • ¼ red pepper, finely sliced
  • 2 tablespoons olive oil
  • Finely-grated rind and juice of 2 lemons
  • ½ cup chopped fresh mint
  • ½ cup chopped fresh parsley
  • Seeds from one fresh pomegranate
  • Salt and fresh ground pepper


  1. Place bulgur wheat in bowl and pour enough cold water over it to cover. Let it soak for about 30 minutes.
  2. Drain wheat through a sieve. Lightly steam the fennel bulbs and pepper and allow to cool.
  3. Mix all ingredients in a bowl. Let it stand for 30 minutes before serving.

A Salad for Lunch