Bulgur-Pomegranate Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
In a large saucepan of salted boiling water, cook the bulgur until just tender, about 15 minutes. Drain well, then spread out on a baking sheet to cool.
Meanwhile, working over a bowl to catch any juice, remove the seeds from the pomegranate. In a small bowl, combine the lemon juice, honey, garlic and cinnamon. Add 1 tablespoon of the reserved pomegranate juice. Whisking constantly, drizzle in the olive oil until emulsified. Season with salt and pepper.
In a medium bowl, combine the bulgur, endive, 1 cup of parsley, 1/2 cup of mint, the preserved lemon, if using, and the pomegranate seeds. Add the dressing and toss to evenly coat. Season with salt and pepper. Transfer the salad to a platter and top with the pistachios. Garnish with parsley and mint.
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