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Lunch|Quick & Easy|Soups & Salads|Vegetarian

Cranberry Bulgur Salad with Carrots



  • 1 1/8 cups bulgur
  • 1 onion
  • 5-6 T of olive oil
  • 4 sprigs of mint
  • 4 sprigs of smooth parsley
  • 2 cups celery
  • 3 T of lemon juice
  • Sugar
  • 1 bunch of carrots (approx.1 1/3 cup)
  • 1/3 cup dried cranberries
  • 1 stick of cinnamon
  • 2/3 cup freshly pressed orange juice
  • 1/3 cups shell on pistachios
  • 3/4 cups Greek yogurt
  • Salt & Pepper to taste



  • Cook the bulgur in accordance with the instruction on the packet. Cut the onion into halves, then into strips and stew this in 1 tablespoon of hot oil for 3 minutes. Mix the onion into the bulgur and leave everything to cool.
  • Chop the mint and parsley leaves. Clean the celery and cut it diagonally into fine slices. Mix the bulgur with the lemon juice and 3-4 tablespoons of oil. Season with salt, pepper and 1 pinch of sugar. Mix in the herbs and celery.
  • Peel the carrots, leave 1 cm of delicate green on them and cut them lengthways into halves. Heat 1 tablespoon of oil in a pot. Stew the carrots in this at medium heat for 5 minutes. Season with salt, pepper and 1 teaspoon of sugar. Add the cranberries, stick of cinnamon and orange juice and then lightly cook the carrots with the lid on the pot for approx. 5 minutes until they are "al dente".
  • Shell the pistachios and chop them roughly. Stir the yoghurt till it is smooth and sprinkle with cranberry, carrots and pistachio yoghurt.


  • To 20 Cranberry Recipes to Watch 2014
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