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.