Bulgur Salad With Pomegranate Dressing and Toasted

Name: Bulgur Salad With Pomegranate Dressing and Toasted Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put bulgur in a large bowl and cover with cold, lightly salted water.
2
Let soak until tender, from 30 minutes to 2 hours, depending on coarseness of bulgur.
3
Drain in a sieve, firmly pressing out excess water, and transfer to a serving bowl.
4
Whisk olive oil with pomegranate molasses, lemon juice, tomato paste and spices.
5
Add salt and pepper and taste; mixture should be pleasingly tangy.
6
Add more pomegranate molasses and lemon juice as needed.
7
Pour half the dressing over bulgur and mix well.
8
Set aside to absorb for about 10 minutes.
9
Taste for salt, adding more if needed.
10
Add half the remaining dressing, all the nuts and parsley, and mix well.
11
Before serving, taste again and add more dressing as needed.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 3/4 cups bulgur, preferably coarse-ground, Salt, 3/4 cup olive oil, 6 tablespoons pomegranate molasses, available at Middle Eastern markets, and more.

Yes, Bulgur Salad With Pomegranate Dressing and Toasted Nuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bulgur Salad With Pomegranate Dressing and Toasted Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions