Smoked Bulgur And Pomegranate Salad Recipes

POMEGRANATE-BULGUR SALAD

Pomegranate-Bulgur Salad image

Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1 cup bulgur
1 teaspoon kosher salt
1 cup boiling water
4 scallions, thinly sliced on the bias
1/2 cup parsley leaves, chopped
1/2 cup mint leaves, chopped
1/3 cup golden raisins
1 cup pomegranate seeds
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

In a medium bowl, combine bulgur and salt. Top with boiling water and cover bowl with a plate until water is absorbed, 30 minutes.
Toss with scallions, parsley, mint, raisins, pomegranate seeds, lemon juice, and olive oil, and season to taste with salt and pepper.

Nutrition Facts : Calories 291 g, Fiber 11 g, Protein 7 g, Sodium 299 g

BULGUR SALAD WITH POMEGRANATE DRESSING AND TOASTED NUTS

Bulgur Salad With Pomegranate Dressing and Toasted Nuts image

Provided by Julia Moskin

Categories weekday, salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

2 3/4 cups bulgur, preferably coarse-ground
Salt
3/4 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
1/2 teaspoon cayenne, or more to taste
Pepper
2 cups walnuts, coarsely chopped
1/4 cup pine nuts, lightly toasted
1 bunch flat-leaf parsley, finely chopped, about 1 cup

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 35 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 284 milligrams, Sugar 11 grams

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