How to Make Bulgur, Celery and Pomegranate Salad

by Sara Paul Raffel

I discovered this recipe from the Moro East cookbook on Heidi Swanson's It is easy to make, and pairs well with a number of different types of main dishes.


  • ⅔ Cups Bulgar (medium or coarse)
  • 1 Small head of celery, cut into thin slices
  • 1 Pomegranate, large (or 2 small)
  • ¾ Cups Walnuts, toasted and chopped
  • 1 Bunch Flat leaf parsley
  • 2 Tablespoons Mint, fresh, finely chopped
  • 1 Garlic clove, crushed
  • 4 Tablespoons Extra virgin olive oil
  • Salt
  • Pepper
  • Instructions

    Step 1

    Gather the bulgar, walnuts, pomegranate, garlic, flat leaf parsley, mint, olive oil, salt and pepper.

    Step 2

    Start by toasting the walnuts. Spread the walnuts in a single layer on a baking sheet. Place in an oven heated to 375, and roast until they start to brown and smell fragrant (about 5-10 min).

    Step 3

    Seed the pomegranate. Juice about half the seeds. I used a citrus juicer, and let the liquid run right into a Pyrex measuring cup. Set aside the remaining pomegranate seeds.

    Step 4

    Add the clove of crushed garlic to the pomegranate juice.

    Step 5

    Add 5 tablespoons of extra virgin olive oil.

    Step 6

    Add salt and pepper to taste.

    Step 7

    Whisk the dressing and set aside.

    Step 8

    Place 2/3 cups of bulgur in a large bowl.

    Step 9

    Pour boiling hot water on top. You want just enough to cover the bulgur. Let it stand for about 12-15 minutes, until just tender. As the bulgur cooks, check to see if you need to add more water.

    Step 10

    Meanwhile, thinly cop the celery.

    Step 11

    Thinly chop the fresh mint.

    Step 12

    De-stem the parsley.

    Step 13

    Chop the toasted walnuts.

    Step 14

    When the bulgar is done cooking, add the celery, mint, parsley, pomegranate, and walnuts.

    Step 15

    Mix in the dressing, and add more salt and pepper, if needed.

    Step 16

    Serve immediately.