Recipes Bulgur-Pomegranate Salad 5.0 (5,735) Add your rating & review 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. Slideshow: More Middle Eastern Recipes By Athena Calderone Athena Calderone Athena Calderone is the founder and creative voice behind the popular lifestyle, design, entertaining, and food blog Eyeswoon. She is the author of the James Beard Award-winning book Cook Beautiful (2017). Her work has been featured in Architectural Digest, Food & Wine, Vogue, Bon Appétit, Harper's Bazaar, Martha Stewart, Goop, and Elle Decor.Experience: Athena Calderone is a multi-creative who channels her passion for design, style, entertaining, and food through her work creating content for her blog Eyeswoon, and writing her books Cook Beautiful and Live Beautiful. The former garnered critical acclaim from the likes of Bon Appétit, Food & Wine, InStyle, Gail Simmons, and chef Dan Kluger, among others. Athena often tells culinary stories on Eyeswoon by cooking with chefs like David Standridge (Café Clover), Angie Mar (The Beatrice Inn), and Ludo Lefebvre. Her philosophy centers on the belief that beautifully executed food juxtaposed with thoughtful design can make lasting impressions. For Athena, "food is the source of inspiration, creativity, and connection."Education: Athena graduated from New York's Parsons School of Design with a Bachelor of Arts in Interior Design. Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 45 mins Yield: 4 to 6 Ingredients 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 Directions 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. Make Ahead The dressing and the cooked bulgur can be refrigerated separately for 3 days. Notes Preserved lemons, common in Moroccan cooking, have been soaked in brine for about a month, which makes their skins tender and delicious. Rate it Print