Archive for January 14th, 2011

I’m loving bulgur this winter, and there are definitely recipes making the blog rounds that most excellently utilize the bulgur grain. Inspired by Taste Space blog and Closet Cooking, I made this my own by omitting the cheese and adding some grilled chicken from Trader Joe’s instead. This is a complete one-dish meal, not heavy at all but quite filling and delicious.

Pomegranate and roasted tomato bulgur salad with balsamic grilled chicken

2 cups water

1 cup bulgur

1 pint grape tomatoes, cut in half

1 cup chickpeas

1/4 cup pomegranate seeds (also known as arils)

1/4 cup toasted almond slivers

1 tablespoon lemon zest

1 handful mint, chopped

1 grilled chicken breast, cut into bite-sized pieces

salt to taste

2 tablespoons pomegranate molasses

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon honey

1/8 teaspoon red pepper flakes

Bring the water to a boil, turn off the heat, mix in the bulgur and let it sit, covered, for 20 minutes. Meanwhile, place the grape tomatoes on a baking sheet with the cut side up and broil until softened, about 8 minutes.

Mix the bulgur, tomatoes, chickpeas, pomegranate seeds, almond slivers, lemon zest, mint, chicken, and salt in a large bowl.

Mix the pomegranate molasses, lemon juice, oil, honey, and pepper flakes in a small bowl. Toss the salad in the dressing to coat and serve. Makes 4 servings.

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