Thanksgiving Bulgur Salad

How to Make

This vibrant Thanksgiving bulgur salad draws on the traditional flavours of a middle eastern tabbouleh salad, and kicks them into overdrive with seasonal flavours like blood oranges, feta and pomegranate.

– ½ cup fine bulgur – 1 bunch curly parsley – ⅓ cup chopped fresh mint – ⅓ cup green onion thinly sliced – 150 grams blood oranges / oranges peeled and cut into ½-inch pieces – ½ cup Kalamata olives pitted and and coarsely chopped

– ⅓ cup pomegranate arils – ⅓ cup extra-virgin olive oil – 3 TBs lemon juice of – 1 teaspoon garlic clove minced – ½ teaspoon teaspoon salt – pinch black pepper

There are two ways to make bulgur for salad: making it like quinoa, or making it like couscous.

Combine bulgur and water in a saucepan in a ratio of 1:2. Bring to a boil, lower the heat and cook for 12 minutes.

The second method is even easier: boil water in a ratio of 2:1 (1 being bulgur), and pour it on the bulgur in a bowl. Cover the bowl and let the bulgur steam and hydrate in the water for 12-15 minutes, off the heat.

In a food processor or blender, combine parsley, mint and green onion. Pulse in 1 second intervals until fully diced - take care not to process into a paste!

In a small bowl, combine olive oil, lemon juice, garlic clove, salt and pepper. Whisk to combine.

On a large platter, combine cooked bulgur and herb mixture. Top with diced blood orange, feta, black olives and pomegranate seeds.