- 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
- 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
- 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.
- 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.
- 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.
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.