Tabbouleh with Pomegranate Molasses Vinaigrette

Yum

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Getting more whole grains in your diet can be delicious and this is a good option of using ancient  bulgur wheat. The vinaigrette has a slight twist from the traditional with the addition of pomegranate molasses, allspice and a slight sweetness with the addition of raisins, 

Ingredients
Yield: 4 servings
Serving Size: 1.5 cups

(Vinaigrette)

1 large lemon, juice only

2 cloves garlic, minced

1-2 tsp. cumin, to taste

1 Tbsp. pomegranate molasses or balsamic vinegar

1/3 cup olive oil

1 tsp. dried oregano

3/4 tsp. kosher salt or sea salt

1/4 tsp. ground allspice

(Tabbouleh)

4 cups cooked bulgur

1 1/2 cups scallions

1 cup fresh flat-leaf parsley, chopped

1 can garbanzo beans, rinsed and drained

1/4 cup sliced almonds or pecans

1/2 cup raisins

Feta cheese for topping (optional)

Preparation
Cook the bulgur  according to package instructions. Set aside in a large bowl. 

Make the vinaigrette by combining all the ingredients except the oil in a small bowl. Whisk to combine.

Slowly drizzle in the oil. (You can also use the mason jar technique by putting all the ingredients in the jar and shaking to combine.)

Cut up the scallions and flat leaf parsley and add to the bowl with the cooked bulgur. Add the remaining ingredients and serve with feta cheese if desired.