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
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.