Lunch: Bulgur, Pomegranate and Walnut Salad

This recipe includes superfoods such as:

Lemon

Health benefits of Bulgur, Pomegranate and Walnut Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3/4 cup walnut halves (2 1/2 ounces)
1/3 cup drained oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar
1 cup medium bulgur (6 ounces)
1 cup canned chickpeas, rinsed
1/2 teaspoon Aleppo pepper flakes or pure ancho chile powder
1 3/4 cups boiling water
1 pound grape tomatoes (1 1/2 pints), halved
1/2 cup pomegranate seeds
1/3 cup coarsely chopped dill
1/3 cup coarsely chopped mint
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1 tablespoon pomegranate molasses dissolved in 2 teaspoons cold water (see Note)

Instructions

Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. Let cool slightly, then chop coarsely.
Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute. Add the bulgur and stir to coat with the oil. Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low, cover and cook without stirring for 20 minutes. Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper. Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.

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