Bulgur, Pomegranate and Walnut Salad

Total Time
1hr
Prep 20 mins
Cook 40 mins

Food & Wine.

Ingredients Nutrition

Directions

  1. 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.
  2. Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute.
  3. 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.
  4. Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
  5. Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
  6. Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.