Bulgur, Pomegranate And Walnut Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3/4 cup walnut halves (2 1/2 ounces)
• 1/3 cup drained sun-dried tomato packed in oil, chopped, plus
• 1 tablespoon sun-dried tomato olive oil, from the jar
• 1 cup medium bulgur (6 ounces)
• 1 cup canned chick-peas, rinsed
• 1/2 teaspoon aleppo chili pepper flakes or 1/2 teaspoon pure dried ancho chile powder
• 1 3/4 cups boiling water
• 1 lb grape tomatoes, halved (1 1/2 pints)
• 1/2 cup pomegranate seeds
• 1/3 cup coarsely chopped fresh dill
• 1/3 cup coarsely chopped fresh mint
• 2 tablespoons fresh lemon juice
• salt & freshly ground black pepper
• 1 tablespoon pomegranate molasses, dissolved in 2 teaspoons cold water

Recipe

• 1 preheat the oven to 350°. toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. let cool slightly, then chop coarsely.
• 2 heat the sun-dried tomato oil in a large saucepan. add the tomatoes and cook over moderately high heat for 1 minute.
• 3 add the bulgur and stir to coat with the oil. add the chickpeas, aleppo pepper and boiling water and bring to a simmer. reduce the heat to low, cover and cook without stirring for 20 minutes.
• 4 remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
• 5 using 2 forks, fluff the bulgur. add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
• 6 transfer to a platter. drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. serve warm.