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.
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.
SERVE AND ENJOY!