This bright and colorful salad is full of flavor and would go well with many holiday meals.

Bulgur Tomato Salad with Pomegranate Arils Mint and Almonds

Serving Size: 4


for the salad:

  • 1 cup bulgur
  • 3 cups water
  • 1 vegetable bouillon cube
  • 1 small zucchini, washed and cut in small cubes
  • 2½ cups peas
  • 7 ounces sugar snap peas, washed and sliced
  • 4 spring onions, white and light green parts sliced
  • 1 large bunch parsley, washed and chopped
  • 1 large bunch mint, leaves removed from the stems, washed and chopped
  • 1 pomegranate, arils

for the dressing:

  • 4 tablespoons olive oil
  • 4 tablespoons white wine vinegar
  • 2 tablespoons Thai sweet hot sauce
  • ½ teaspoon red pepper flakes
  • juice from 1 lime
  • salt and pepper to taste


to prepare the salad ingredients:

  1. Bring the 3 cups of water to boil in a medium pot.
  2. Add the vegetable bouillon.
  3. Add the bulgur and stir.
  4. Once the bulgur begins to boil, turn the heat down to simmer and cook until the bulgur is soft and most of the liquid has been absorbed. (10 minutes)
  5. Remove from the heat and place a lid or plate on the top for the bulgur to further swell.
  6. Prepare the peas. If they are fresh, then blanche, of they are frozen, thaw, if they are canned, drain.
  7. Wash and cut the zucchini.
  8. Slice the spring onions.
  9. Clean and slice the pea pods. If the are large, slice, if they are small merely cut of the stem ends.
  10. Slice the top off the pomegranate.
  11. Carefully pry the pomegranate open, revealing all the red arils.
  12. Separate the arils from the pomegranate and place in a small bowl of water. Any excess non-edible parts will float and you can remove them with a slotted spoon.
  13. Pour the arils and water through a strainer.

to make the dressing:

  1. Pour the olive oil in a bowl.
  2. Add the white wine vinegar.
  3. Add the Thai hot and sweet sauce.
  4. Add the red pepper flakes.
  5. Add the lime juice and with a whisk or fork. Season to taste with salt and pepper.

to make the salad:

  1. Drain the bulgur by placing in a sieve.
  2. Place the bulgur in a large bowl.
  3. Add the prepared peas, zucchini, spring onions and pea pods.
  4. Pour the dressing over and gently mix. Wash the parsley and chop.
  5. Add the chopped parsley to the salad.
  6. Take the largest leaves from the mint sprigs. wash and chop. You will want at least 2 handfuls of the mint leaves.
  7. Add the chopped mint leaves.
  8. Add most of the pomegranate arils to the salad and gently mix the salad.
  9. Serve the salad in a large serving bowl, or individual bowls.
  10. We garnished the salad with a few mint leaf tips and the rest of the pomegranate arils.