Bulgur Salad With Pomegranate Dressing and Toasted Nuts
Published July 11, 2006
- Total Time
- 20 minutes, plus soaking
- Rating
- Comments
- Read comments
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Ingredients
2 ¾ cups bulgur, preferably coarse-ground
Salt
¾ cup olive oil
6 tablespoons pomegranate molasses, available at Middle Eastern markets
Juice of 2 lemons, or to taste
6 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground allspice
½ teaspoon cayenne, or more to taste
Pepper
2 cups walnuts, coarsely chopped
¼ cup pine nuts, lightly toasted
1 bunch flat-leaf parsley, finely chopped, about 1 cup
Nutritional analysis per serving (8 to 10 servings)
47 grams carbs; 507 calories; 15 grams monosaturated fat; 14 grams polyunsaturated fat; 4 grams saturated fat; 35 grams fat; 8 grams fiber; 298 milligrams sodium; 10 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put bulgur in a large bowl and cover with cold, lightly salted water. Let soak until tender, from 30 minutes to 2 hours, depending on coarseness of bulgur. Drain in a sieve, firmly pressing out excess water, and transfer to a serving bowl.
- Step 2
Whisk olive oil with pomegranate molasses, lemon juice, tomato paste and spices. Add salt and pepper and taste; mixture should be pleasingly tangy. Add more pomegranate molasses and lemon juice as needed.
- Step 3
Pour half the dressing over bulgur and mix well. Set aside to absorb for about 10 minutes. Taste for salt, adding more if needed. Add half the remaining dressing, all the nuts and parsley, and mix well. Before serving, taste again and add more dressing as needed.
Private Notes
Comments
I’d done a similar recipe with fine bulgur. Used the coarse, liked it better. Also sauteed 1 1/4 C finely chopped onions in EVOO till translucent, added to the main ingredient mix. I changed dressing proportions to 6 tb ketchup 5 tb pomegranate molasses 1 tb plus a bit more of tomato paste Many, many more pine nuts. If they’re fresh I never toast them since I always burn them. Used almost all the lemon juice recipe calleI’d do
This is a great salad dressing. I make it often to use with any salad I gradients I feel like putting g together.
I’m not sure I understand the reason for the long cold soak. Why not just cover the bulgur with boiling water and get it softened in 20 minutes instead of well over an hour? Otherwise very flavorful recipe.