Saladsclosetcooking
Pomegranate and Roasted Tomato Bulgur Salad
Last year I made a pomegranate tabbouleh salad which I really enjoyed for its lightness and freshness. Shortly after writing about it, Janet from Taste Space let me know about a similar pomegranate bulgur salad
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 35 min🔥 Cook: 10 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
📝 Preparation Steps
1
Bring the water to a boil, turn off the heat, mix in the bulgur and let sit, covered for ⏱️ 20 minutes.
water2 cupbulgur1 cup
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.
bulgur1 cupchickpeas1 cuplemon (zest)1lemon juice2 tablespoons
4
Mix the pomegranate molasses, lemon juice, oil and pepper flakes in a small bowl.
pomegranate molasses2 tablespoonslemon (zest)1lemon juice2 tablespoons
5
Toss the salad in the dressing to coat.
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