Bulgur wheat is one of the most underrated grains, but it’s oh-so versatile and packed with fibre. It’s a common Middle Eastern staple and comes in various sizes — from very fine (which is used for tabbouli) to coarse grind (which has a similar cook time to rice). If you’re looking for a creative way to give bulgur a try, this winter salad is the perfect recipe. It’s crunchy and nutty, with hints of sweetness and tartness from the pomegranate and lemon juice; and the parsley and green onion add freshness. It’s the ultimate balance of flavours and ready within minutes.
You can also eat this salad warm!
Wash and drain the bulgur. In a pot on medium heat, add the olive oil and washed bulgur. Saute for a few minutes to toast the bulgur.
Add the water, salt and pepper and bring to a boil. As soon as it starts to boil, cover and turn heat to low and cook for 20 minutes. Fluff with a fork when it is ready.
Meanwhile, deseed the pomegranate. You can do this by using your fingers or tapping the back of half the pomegranate with a wooden spoon to release the seeds.
In a pan on medium heat, toast the almonds in the olive oil for 5 minutes, stirring continuously until they turn golden brown. Remove immediately off the heat.
Chop the parsley and green onions.
Mix all the salad dressing ingredients together in a jar and shake well.
Assemble the salad by mixing all the ingredients except for the toasted almonds and chill in the fridge for at least 30 minutes. (You can also eat this salad warm!). Before serving, add the toasted almonds, mix well and enjoy.