Last year I made a pomegranate tabbouleh salad which I really enjoyed for its lightness and freshness. Shortly after writing about it, Janet from Taste Space let me know about a similar pomegranate bulgur salad that also sounded good. Unfortunately I was missing one of the key ingredients, the aleppo pepper, so I decided to hold off on making it. I recently came across some aleppo pepper and I picked it up immediately! It was the perfect time to try the light and healthy sounding pomegranate bulgur salad. I kept the recipe pretty much as it was, though I could not resist adding feta for some saltiness and honey for some sweetness to balance out the tartness from the pomegranate and lemon. I was quite pleased with the results! The salad has an amazing freshness brought by the lemon and mint and there in a nice blend of flavours and textures. I also like the balance of sweetness, spiciness, tartness and saltiness. As good as the salad was the first day, the leftovers were even better. The flavours had more of a chance to come out and the heat from the aleppo pepper was definitely stronger the next day. I will definitely be making this salad again and I think that next time I might add some roasted eggplant.
Pomegranate and Roasted Tomato Bulgur Salad
(makes 4 servings)Printable Recipe
Ingredients:
2 cup water
1 cup bulgur
1 pint grape tomatoes (cut in half)
1 cup chickpeas
1/4 cup pomegranate seeds
1/4 cup feta
1/4 cup almond slivers (toasted)
1 lemon (zest)
1 handful mint (chopped)
salt to taste
2 tablespoons pomegranate molasses
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon aleppo pepper flakes
2 cup water
1 cup bulgur
1 pint grape tomatoes (cut in half)
1 cup chickpeas
1/4 cup pomegranate seeds
1/4 cup feta
1/4 cup almond slivers (toasted)
1 lemon (zest)
1 handful mint (chopped)
salt to taste
2 tablespoons pomegranate molasses
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon aleppo pepper flakes
Directions:
1. Bring the water to a boil, turn off the heat, mix in the bulgur and let sit, covered for 20 minutes.
2. Meanwhile, place the grape tomatoes on a baking sheet with the cut side up and broil until softened, about 6-8 minutes.
3. Mix the bulgur, tomatoes, chickpeas, pomegranate seeds, feta, almond slivers, lemon zest, mint, and salt in a large bowl.
4. Mix the pomegranate molasses, lemon juice, oil and pepper flakes in a small bowl.
5. Toss the salad in the dressing to coat.
1. Bring the water to a boil, turn off the heat, mix in the bulgur and let sit, covered for 20 minutes.
2. Meanwhile, place the grape tomatoes on a baking sheet with the cut side up and broil until softened, about 6-8 minutes.
3. Mix the bulgur, tomatoes, chickpeas, pomegranate seeds, feta, almond slivers, lemon zest, mint, and salt in a large bowl.
4. Mix the pomegranate molasses, lemon juice, oil and pepper flakes in a small bowl.
5. Toss the salad in the dressing to coat.
Similar Recipes:
Pomegranate Tabbouleh Salad
Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad
Roasted Butternut Squash and Pomegranate Salad
Pomegranate and Date Lamb Tagine
Quinoa Tabbouleh Salad
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