Bulgur, the irresistibly nutty, versatile grain, is a busy cook's dream—just soak overnight and it's ready to go. With fresh veggies and crunchy almonds, this recipe from Naturally Ella blogger Erin Alderson is ultrahealthy and utterly tasty.

Serves 4-6


  • 1 1/2 cups bulgur
  • 1 tsp. kosher salt, divided, plus more to taste
  • 1 pint grape tomatoes, halved
  • 1/2 pound green beans, trimmed and cut into bite-sized pieces
  • 1/4 cup plus 3 Tbsp. sliced almonds, toasted, plus more for garnish
  • 1 garlic clove
  • 1 cup stemmed and thinly sliced lacinato kale (from about 1/2 bunch)
  • 1/2 cup packed basil leaves
  • 1/4 packed flat-leaf parsley
  • 3 Tbsp. sliced almonds
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice (from about 2 lemons)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper

Total time: 20 minutes, plus soaking overnight

To make salad:

In a large bowl, soak bulgur and 1/2 tsp. salt in 3 cups water overnight. Drain, if needed. (Alternatively, bring 3 cups water to a boil, then pour over bulgur in a heatproof bowl, cover, and let sit 25 minutes. Drain and let cool to room temperature.)

To make pesto:

In a food processor fitted with a metal blade, pulse garlic until chopped. Add kale, basil, parsley, and 1/4 cup almonds and pulse again until finely chopped. Add oil, lemon juice, remaining 1/2 tsp. salt, and pepper and puree until smooth.

Transfer pesto to bowl with bulgur. Add tomatoes, green beans, and remaining 3 Tbsp. almonds and toss well to combine. Garnish with additional almonds and serve.


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