Bulgur with Fresh Herbs, Spices and Pomegranate Arils
This was a lovely salad we enjoyed this week. It calls for an interesting spice mix called Bahārāt. If you can’t find it, you can make your own using the recipe from the Wikipedia page. We made enough of the spice mix to store and use as a rub for tempeh or tofu, to add to salads, or it would be great on roasted chickpeas.
Serving Size: 4
for the salad:
- 1 cup bulgur
- 1 tablespoon Bahārāt spice mix
- handful mint leaves
- handful cilantro or coriander leaves
- handful parsley
- 1 lemon, juiced
- 1 pomegranate, arils (seeds)
for the vinagrette:
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- splash lemon juice
- pinch salt
- pinch black pepper
- splash maple syrup
- Place the bulgur in a heat resistant bowl.
- Bring 2 cups of water to boil.
- Add a pinch of salt to the water and pour the boiling water over the bulgur and place a plate on top of the bowl to allow the bulgur to absorb the water.
- It will take 15-20 minutes to absorb and swell.
- Meanwhile, open the pomegranate and remove the arils from the white parts.
- Wash and chop the herbs, and mix up the spices.
- Make the vinaigrette by mixing the ingredients together and whisking to blend.
- If there is any liquid in the bulgur, drain it off.
- Place the bulgur in your serving bowl and fluff.
- Add the Bahārāt spices and mix well.
- Add 2-3 tablespoons of the vinaigrette and mix well, you want it to still be light and fluffy, not all clumped together.
- Add the chopped herbs and again mix.
- At last add the pomegranate arils.
- Season to taste with salt if needed.
- We served the salad on a small bed of lettuce.