• Ingredients: 18
  • Serves: 6

Bulgur and black-eyed pea salad with tomatoes, onions, and pomegranate dressing with *a thick pomegranate syrup; available at some supermarkets and middle eastern markets, and from adriana’s caravan ., **also called cracked wheat; available at supermarkets and natural foods stores..

Ingredients

Dressing

Salad

  • *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and from Adriana’s Caravan .
  • **Also called cracked wheat; available at supermarkets and natural foods stores.

For orange dressing:

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:

Directions

For dressing:

  1. Step 1 Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend.

    For this step you will need

For salad:

  1. Step 2 Heat oil in heavy large skillet over medium heat. Add chopped onion and sauté until translucent, about 6 minutes.

    For this step you will need

  2. Step 3 Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes.

    For this step you will need

  3. Step 4 Remove from heat. Mix in jalapeño chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes.
  4. Step 5 Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper.

    For this step you will need

Nutrition information

Calories 424 Carbohydrates 64 g (21%)
Fat 16 g (25%) Protein 11 g (22%)
Saturated Fat 2 g (11%) Sodium 242 mg (10%)
Polyunsaturated Fat 3 g Fiber 13 g (52%)
Monounsaturated Fat 10 g Cholesterol 0