Bulgur-pomegranate salad
Try this flavorful bulgur-pomegranate salad for a delightful mix of sweet and tangy flavors. Packed with fresh ingredients, it's a healthy and delicious option for your next meal.
Ingredients:
- 1 1/2 cups medium-grind bulgur
- 1 pomegranate
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 garlic clove, minced
- Pinch of ground cinnamon
- 1/4 cup extra-virgin olive oil
- Fine sea salt
- Pepper
- 1 endive—halved lengthwise, cored and chopped
- 1 cup chopped parsley, plus more for garnish
- 1/2 cup chopped mint, plus more for garnish
- 2 teaspoons finely chopped preserved lemon (optional; see Note) or 1 teaspoon finely grated lemon zest
- 3 tablespoons chopped pistachios
Instructions:
- Cook the bulgur in a large saucepan filled with salted boiling water until it becomes just tender, which should take around 15 minutes. After that, make sure to drain it well and then lay it out on a baking sheet to cool down.
- While the bulgur is cooking, deseed the pomegranate over a bowl to collect any juices. In another small bowl, mix together lemon juice, honey, garlic, and cinnamon. Include 1 tablespoon of the saved pomegranate juice. Whip the mixture continuously while gradually pouring in the olive oil until it forms an emulsion. Season with salt and pepper.
- In another bowl, mix the cooked bulgur, endive, 1 cup of parsley, 1/2 cup of mint, preserved lemon (if available), and the pomegranate seeds. Pour the prepared dressing over the mixture and mix well to coat everything evenly. Add salt and pepper to taste. Place the salad on a serving dish and sprinkle the top with pistachios. Decorate with additional parsley and mint leaves for garnish.
Summary:
- Calories: 1760 kcal
- Fat: 72 g
- Protein: 40 g
- Carbs: 269 g
- Potassium: 2537 mg
- Magnesium: 479 mg