(Serves 4)
1 cup bulgur #3 or #4 (larger variety)
1-2 tablespoons butter, to taste
1 shallot, minced
1 1/4 cups broth (either chicken or vegetable)
1 teaspoon cumin 1 tablespoon tomato paste
1/4 cup pomegranate seeds
1/2 cup parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup feta cheese, crumbled
1/4 cup sultanas (golden raisins or use any dried fruit you like)
1/4 cup shelled, roasted, and salted pistachios
1/2 cup garbanzo or cannellini beans (canned)
Salt and pepper to taste
Dressing:
1 large bulb black garlic (or 1 teaspoon garlic powder)
1 tablespoon pomegranate molasses
1/4 cup extra virgin olive oil
2 tablespoons fresh orange juice
Salt to taste
Heat butter in a saucepan. Add the shallots and sauté until translucent. Add the bulgur, tomato paste, cumin, about a half teaspoon salt, and the broth. Stir and bring to a boil. Once boiling, reduce heat and cover. Simmer for 20 minutes (or follow package directions).
For the dressing, in a small food processor, whirl together the black garlic (or garlic powder), orange juice, pomegranate molasses, salt and olive oil. Let the cooked bulgur cool then add the rest of the ingredients (from the pomegranate seeds to the garbanzo beans).
Add salt and pepper to taste, then drizzle the pomegranate molasses dressing over the bulgur mixture, and toss gently to combine.
