Ingredients

  • 1 1/2 cups #2 or #3 coarse bulgur wheat
  • 1 pomegranate
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • Pinch of ground cinnamon
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt
  • Pepper
  • 1 endive—halved lengthwise, cored and chopped
  • 1 cup chopped parsley, plus more for garnish
  • 1/2 cup chopped mint, plus more for garnish
  • 2 teaspoons finely chopped preserved lemon (optional; see Note) or 1 teaspoon finely grated lemon zest
  • 3 tablespoons chopped pistachios

Directions

In a large saucepan of salted boiling water, cook the bulgur until just tender, about 15 minutes. Drain well, then spread out on a baking sheet to cool.

Meanwhile, working over a bowl to catch any juice, remove the seeds from the pomegranate. In a small bowl, combine the lemon juice, honey, garlic and cinnamon. Add 1 tablespoon of the reserved pomegranate juice. Whisking constantly, drizzle in the olive oil until emulsified. Season with salt and pepper.

In a medium bowl, combine the bulgur, endive, 1 cup of chopped parsley, 1/2 cup of mint, the preserved lemon, if using, and the pomegranate seeds. Add the dressing and toss to evenly coat. Season with salt and pepper. Transfer the salad to a platter and top with the pistachios. Garnish with parsley and mint.