Ingredients
2 Small Red Onions
2 tbsp Balsamic
1 tbsp Pomegranate Molasses
3 tbsp Lemon Juice
1-2 cups Cooked Bulgur
Handful of Dried Blue Berries
Pomegranate Seeds
Chopped Walnuts
Handful of Chopped Cilantro
Handful of Chopped Basil
Preparation
To cook the bulgur, place it in a bowl, cover with boiling water and cover with some foil until the liquid is absorbed, about 30 minutes. Set aside to cool then keep in the fridge. Prepare the Onions ahead of time and cool. Halve the onions, thinly slice and sauté with some olive oil, salt and black pepper for approximately 7 minutes until translucent. Add Balsamic Vinegar, Pomegranate Molasses and 1 tbsp Lemon Juice and continue to sauté for another 3-4 minutes, until they have browned and the liquids evaporated. Chop the walnuts, cilantro, basil and de-seed one large pomegranate. In a large bowl, mix these ingredients with the cooked bulgur and the sautéed onions and dress with a drizzle of olive oil, 2-3 tbsp lemon juice, sea salt & freshly ground black pepper.
I intended to make this one with Arugula but didn’t have any on hand, so I just mixed in the fresh herbs. I’m pretty sure any other dried berries would taste just as good, or even dried apricots.
