Bulgur Salad With Pomegranate Dressing and Toasted Nuts

Ingredients

• 2 ¾ cups bulgur, preferably coarse-ground
• Salt
• ¾ 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
• ½ teaspoon cayenne, or more to taste
• Pepper
• 2 cups walnuts, coarsely chopped
• ¼ cup pine nuts, lightly toasted
• 1 bunch flat-leaf parsley, finely chopped, about 1 cup

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    628 calories; 43 grams fat; 4 grams saturated fat; 18 grams monounsaturated fat; 17 grams polyunsaturated fat; 57 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 12 grams protein; 110 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. 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.
2. 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.
3. 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.

20 minutes, plus soaking