Herbed Bulgur Salad with Pomegranate Molasses
Fine bulgur absorbs hot water, tomato paste, olive oil, lemon, and pomegranate molasses before fresh herbs are folded in.
By Moow Editorial ·
- Dry the herbs thoroughly before chopping and add them immediately so they stay fresh.
- Add more pomegranate molasses, chopped tomato, or fresh mint if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 10 minutes
- Cook time: 0 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 360 kcal
- Protein: 7 g
- Carbohydrates: 51 g
- Fat: 17 g
- Fiber: 7 g
- Sodium: 788 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Kısır
Have these measured and ready before you begin.
- 1 2/3 cups (400 ml by volume) fine bulgur
- 1 1/4 cups (300 ml) hot water
- 2 tablespoons tomato paste
- scant 1/2 cup (100 ml) olive oil
- 2 teaspoons (10 ml) salt
- 2 teaspoons (10 ml) pul biber or Aleppo-style red pepper flakes
- Juice of 2 lemons
- 3 tablespoons plus 1 teaspoon (50 ml) pomegranate molasses
- 6 scallions, chopped
- 1/2 bunch flat-leaf parsley, chopped
- 1/2 bunch fresh mint, chopped
Directions
1. Place the fine bulgur in a wide bowl, pour over the hot water, cover, and let stand for 10–15 minutes, until swollen.
2. Fluff and separate the grains thoroughly.
3. Mix in the tomato paste and olive oil.
4. Add the salt, red pepper flakes, lemon juice, and pomegranate molasses and stir well.
5. Fold in the scallions, parsley, and mint and serve promptly with lettuce leaves or other accompaniments.
Sources
Contains wheat. Use care with the hot water and refrigerate the finished salad within 2 hours.