Bulgur-Pomegranate Salad

This is Athena Calderone's twist on tabbouleh, the parsley-heavy Middle Eastern bulgur salad. She's added tangy, juicy pomegranate seeds, pleasantly bitter endive and pistachios to dress it up. Be sure to let the bulgur cool--it'll make the grain nice and fluffy.

  • Total Time:
  • Servings: 4 to 6

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  • 1 1/2 cups medium-grind bulgur
  • 1 pomegranate
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • Pinch of ground cinnamon
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt
  • Pepper
  • 1 endive—halved lengthwise, cored and chopped
  • 1 cup chopped parsley, plus more for garnish
  • 1/2 cup chopped mint, plus more for garnish
  • 2 teaspoons finely chopped preserved lemon (optional; see Note) or 1 teaspoon finely grated lemon zest
  • 3 tablespoons chopped pistachios

How to make this recipe

  1. In a large saucepan of salted boiling water, cook the bulgur until just tender, about 15 minutes. Drain well, then spread out on a baking sheet to cool.

  2. Meanwhile, working over a bowl to catch any juice, remove the seeds from the pomegranate. In a small bowl, combine the lemon juice, honey, garlic and cinnamon. Add 1 tablespoon of the reserved pomegranate juice. Whisking constantly, drizzle in the olive oil until emulsified. Season with salt and pepper.

  3. In a medium bowl, combine the bulgur, endive, 1 cup of parsley, 1/2 cup of mint, the preserved lemon, if using, and the pomegranate seeds. Add the dressing and toss to evenly coat. Season with salt and pepper. Transfer the salad to a platter and top with the pistachios. Garnish with parsley and mint.

Make Ahead

The dressing and the cooked bulgur can be refrigerated separately for 3 days.


Preserved lemons, common in Moroccan cooking, have been soaked in brine for about a month, which makes their skins tender and delicious.

Contributed By Photo © Fredrika Stjarne Published December 2014

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