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Fried cucumber, quinoa and bulgur wheat salad

Fried cucumber is very popular in middle-eastern cooking. This recipe is a fried cucumber, quinoa and bulgur wheat salad but you could use couscous if you prefer. Serve it as a side dish with Persian-style grilled lamb or chicken. Alternatively it's an excellent and filling vegan salad for those who don't eat meat!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 small Persian cucumbers
  • 150 g quinoa
  • 100 g bulgur wheat
  • ½ red onion sliced
  • 3 Tbsp chopped almond
  • 3 Tbsp raisins
  • 3 Tbsp sunflower seeds
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped mint leaves
  • 1 large handful of watercress or rocket
  • Dressing: juice of 1 lemon 2 Tbsp olive oil, salt and pepper

Method
 

  1. Cook the quinoa and bulgur wheat in separate saucepans, following the instructions on the packaging - it takes about 15-20 minutes.
  2. Peel the cucumbers, cut in half lengthwise and scrape out the seeds. Cut in half again, dice. Sprinkle with salt, let it rest for 5 minutes, then rinse and wipe dry.
  3. Heat the oil in a frying pan and fry the cucumber pieces. Drain on paper towels.
  4. Drain the quinoa and bulgur wheat and transfer them into a serving dish. Add the remaining ingredients and the fried cucumber. Season with salt, pepper, and toss with the dressing.