Average: 5 (1 vote)
Active time
20 minutes + 2 hours chilling time
8 servings
Serving Size
1/2 cup


¾ cup (6 ounces) water

½ teaspoon salt

1 cup (4 ¾ ounces) bulgur

½ cup (2 ½ ounces) diced dried apricots

½ cup (2 ½ ounces) dried cranberries

2 tablespoons (¾ ounce) sesame seeds

½ cup (1 ⅞ ounces) grated carrots


1 tablespoon orange zest (above) or a scant ⅛ teaspoon orange oil

2 tablespoons (1 ounce) lemon juice

2 tablespoons (1 ounce) orange juice

2 tablespoons (⅞ ounce) olive oil

½ teaspoon ground black pepper

¼ teaspoon salt, to taste


½ cup (2 ounces) toasted chopped pecans

½ cup (2 ⅓ ounces) toasted sunflower seeds


1. Mix the water and salt, and bring to a boil. Add the bulgur and boil for 1 minute. Cover and let rest for 20 minutes. Uncover the pan; if the water hasn’t been absorbed, bring back to a boil and cook for several minutes, until the mixture is no longer soupy. Stir in the dried fruits, and set aside to cool.

3. Stir together all of the dressing ingredients. Stir the dressing into the bulgur wheat mixture, then add the sesame seeds and grated carrots.

3. Refrigerate for several hours, to allow the flavors to blend. Just before serving, stir in the toasted pecans and sunflower seeds.

Recipe and photo ©2010 The King Arthur Flour Company, Inc. All Rights Reserved


Calories: 160
Total Fat: 5 g
(Saturated Fat: 0 g)
Sodium: 230 mg
Carbohydrate: 28 g
Fiber: 4 g
Protein: 3 g

Yield: 8 servings

Serving Size: 1/2 cup

How'd it Taste?

Very citrusy and tangy. I didn't bother to toast the pecans or sunflower seeds, and this dish was still tasty. It's quite filling.

Review this Recipe