Pomegranate and Roasted Tomato Bulgur Salad
(makes 4 servings)
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.
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