Part 5/9:
The second recipe features a Mediterranean-inspired bulgur salad rich in flavor and color.
Core Ingredients:
Bulgur: cooked until tender, then cooled.
Dressing: made with tomato paste, water, olive oil, pomegranate molasses, lemon juice, and salt for a tangy, slightly sweet profile.
Protein: cooked or canned brown lentils, rinsed.
Fresh Veggies: cucumber, red onion, cherry tomatoes, parsley, green olives, and optional fresh herbs like cilantro.
Tips for Success:
Parsley: torn by hand to preserve its freshness longer.
Layering: start with dressing, add bulgur, lentils, then vegetables, ensuring the nutritious balance of grains, proteins, and veggies.