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.
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1 1/2 cups medium-grind bulgur
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 It
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.
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