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Middle Eastern Bulgur Salad with Pomegranate

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
40 min
SERVINGS
6 servings
Salad Middle Eastern
Middle Eastern Bulgur Salad with Pomegranate
Ingredients
  • 1 cup fine bulgur
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 large tomatoes, finely chopped
  • 1 cucumber, diced
  • 2 green bell peppers, finely chopped
  • 1 red bell pepper, finely chopped
  • 7 green onions, finely chopped
  • 1/2 cup minced fresh parsley
  • 1/2 cup minced fresh mint leaves
  • 1 teaspoon red pepper flakes, or to taste
  • 2 tablespoons olive oil
  • juice of 1 fresh lemon
  • 2 tablespoons pomegranate molasses
Instructions
1
Begin by placing the bulgur into a bowl and then add boiling water to it. Cover the bowl with a lid and let it sit for 20 minutes, allowing the bulgur to rehydrate.
2
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Introduce the chopped onion into the skillet and cook, stirring occasionally, until it has become soft and translucent, taking approximately 5 minutes.
3
Once the bulgur has rehydrated, drain it and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and the added heat of red pepper flakes. Combine these ingredients with 2 tablespoons of olive oil, a squeeze of lemon juice, and the rich flavor of pomegranate molasses. Mix everything together gently to achieve a uniform blend, and then serve the salad immediately or refrigerate it until you're ready to serve.