Crunchy Bulgur Salad with Easy Dressing

Ingredients

• 2 tablespoons olive oil
• 2 cups coarse bulgur (washed and drained)
• 1/2 teaspoon salt
• 2 cups water or chicken stock
• 3 small cucumbers
• 1 tomato
• 1 red pepper
• 1/2 cup parsley
• 3 green onions
• 1/4 cup raisins
• 1/4 cup almonds (or any other nuts/seeds)
• 1/4 cup lemon juice
• 2 tablespoons pomegranate molasses (or substitute with 2 tablespoons balsamic glaze)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   --- To Cook the Bulgur: ---

2. 2

   Add 2 tablespoons olive oil to a medium saucepan and place on medium heat. Then add 2 cups coarse bulgur, 1/2 teaspoon salt, and 2 cups water or chicken stock. Bring to a boil, the cover and reduce heat to low for 20 minutes. Fluff with a fork and set aside to cool slightly.

3. 3

   --- For the salad: ---

4. 4

   Chop all of the vegetables (3 small cucumbers, 1 tomato, 1 red pepper, 1/2 cup parsley, and 3 green onions) into small cubes and add to a salad bowl. Add the slightly cooled bulgur to the bowl.

5. 5

   Whisk together all the dressing ingredients (1/4 cup lemon juice, 2 tablespoons pomegranate molasses, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper) by shaking in a jar to incorporate well. Pour the dressing over the bulgur and vegetables and mix well. Chill in the fridge for an hour (this is optional but I recommend it as the bulgur soaks up the flavours).

6. 6

   To serve, top the salad with the 1/4 cup raisins and 1/4 cup almonds . See notes for make-ahead instructions.