Sunday, January 2, 2011


This past summer a friend of mine made this salad for a supper I was hosting.  It is a great salad.  The basis is bulgar wheat, wild rice and couscous with some added vegetables and fruit.  It keeps in the fridge for several days and can be eaten as a side dish or as a main course.  If eating as a main course you might to add some cheese to the salad such as goat cheese or shredded cheddar.

In making this recipe I added some olive oil and lemon juice as the original recipe doesn't call for it.  I also only made half the recipe as it makes a big bowl.  I intend to bring this salad to work for lunches this week.

Building the salad - bulgar wheat, couscous, wild rice and chopped red onion.

Orange pepper, apricot and apple added.

Chopped parsley is next.

Salad ready for sampling.

Bulgar, wild rice and couscous salad


1 cup dry couscous 
1 cup dry bulgar wheat
1 cup wild rice  
 ½ red onion finely chopped
1 red pepper, chopped
1 yellow or orange pepper, chopped
1 to 2 cup fresh parsley leaves, chopped
1 cup dry apricots, chopped
1 ½ cups diced firm apple – add some lime or lemon juice to the chopped apple
4 tbsp olive oil
4 tbsp lemon juice


Place 1 cup couscous in a bowl with 1 cup (plus a bit) of boiling water. Stir and cover for 10 min.  Add the bulgar wheat to another bowl and add 1 cup boiling water, stir, cover, let stand 1 hour.  Some people like to soak the wild rice for 30 minutes before cooking.  Place the wild rice with 1 ½ cup water in a saucepan, bring to boil, then gently boil for 30 -40 minutes.  Drain if there is still water left over. 

Into a large bowel, add all of the ingredients together and mix well.  Serves 8 to 10 people.

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