Ingredients:

  • 1 cup (170g) coarse bulgur wheat
  • 1.5 cups (350ml) boiling water
  • 0.5 tsp (3g) sea salt
  • 2 cups (60g) flat-leaf parsley, finely chopped
  • 0.5 cup (15g) fresh mint leaves, minced
  • 3 tbsp (45g) red onion, finely diced
  • 0.5 cup (80g) pomegranate seeds
  • 1 medium blood orange, peeled and diced
  • 0.25 cup (30g) toasted walnuts
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) pomegranate molasses
  • 2 tbsp (30ml) fresh lemon juice
  • 1 small clove garlic, grated
  • 0.25 tsp (1g) ground cumin
  • 0.5 cup (60g) crumbled feta cheese

Instructions:

  1. Place the coarse bulgur and salt in a heat-proof bowl. Pour over the boiling water or broth. Cover tightly with a lid or plastic wrap and let sit for 30 minutes. Once the water is absorbed, fluff the grains with a fork until they are separate.
  2. Finely mince the parsley and mint. Dice the red onion and blood orange into uniform, small pieces.
  3. In a small jar, combine the olive oil, pomegranate molasses, lemon juice, grated garlic, and cumin. Shake vigorously or whisk until the dressing is thick and glossy.
  4. In the large bowl with the fluffed bulgur, add the herbs, onion, and diced blood orange. Drizzle the vinaigrette over the mixture and toss gently.
  5. Fold in the pomegranate seeds and toasted nuts. Top with crumbled feta cheese just before serving.