Bulgur salad with roasted peppers, chickpeas & pistachios
- Farm To Table
Pomegranate molasses, a Middle Eastern product, has hints of fruitiness and a concentrated sweet-sour taste. Here, its intensity combines with lemon juice and olive oil to create a dressing with a full range of flavors. Toasted pistachios heighten the nuttiness of the bulgur, and roasted peppers and dried cranberries add bursts of color.
SERVES 6
- 1½ cups (9 oz/280 g) bulgur
- 2¼ cups (18 fl oz/560 ml) chicken broth
- ¼ cup (2 fl oz/60 ml) fresh lemon juice
- ¼ cup (3 oz/90 g) pomegranate molasses
- 2 tsp sugar
- Salt and freshly ground pepper
- 6 Tbsp (3 fl oz/90 ml) extra-virgin olive oil
- 1 can (15 oz/470 g) chickpeas, drained and rinsed
- ¾ cup (3 oz/90 g) pistachio nuts, toasted
- 2 jarred roasted red peppers, finely diced
- ½ cup (½ oz/15 g) chopped fresh flat-leaf parsley, cilantro, or mint
- 1 cup (4 oz/125 g) sweetened dried cranberries or dried sweet cherries
- 2 cups (1 lb/500 g) plain yogurt (optional)
Place the bulgur in a heatproof bowl. In a small saucepan, bring the broth to a boil.
Pour the broth over the bulgur, cover, and let stand until the liquid has been absorbed, about 30 minutes.
Meanwhile, in a bowl, whisk together the lemon juice, molasses, sugar, 1½ tsp salt, and several grinds of pepper until the sugar dissolves. Slowly whisk in the oil until well blended.
In a small bowl, stir together the chickpeas and ½ tsp salt. Whisk the dressing and then add it, along with the chickpeas, to the bowl with the bulgur and stir to mix well. Cover and refrigerate for 2 hours.
In a bowl, stir together the pistachios and a pinch of salt. Add the pistachios, diced peppers, parsley, and cranberries to the bulgur and toss well. Adjust the seasoning. Serve with the yogurt, if desired.
