If you like cooking with couscous, you should try swapping it for bulgur from time to time. Bulgur is essentially a high-fibre whole grain which is parboiled and dried before packaging. In Turkey, bulgur is used in many dishes, from pilafs to kibbeh (fried bulgur croquettes stuffed with minced meat) and kisir (a bulgur salad with lots of herbs and tomatoes). Inspired by kisir, I created this colourful salad. It combines crunchy pistachios, creamy feta cheese, tangy pomegranate seeds and lots and lots of herbs. Be generous with the herbs, as they really make this salad pop. You could also add fresh dill and tarragon and some finely chopped red onion, provided you like raw onion in your salads.

You can watch me make this bulgur salad in my first Istanbul episode.

This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.