Roasted peppers and dried fruits add bursts of color and sweetness to this vegetarian supper, while toasted pistachios add crunch. Look for pomegranate molasses in a Middle Eastern grocery or specialty food store.
Bulgur Salad with Roasted Peppers, Chickpeas and Pistachios
1 1/2 cups medium-grind bulgur wheat
2 1/4 cups chicken or vegetable broth
1/4 cup fresh lemon juice
1/4 cup pomegranate molasses
2 tsp. sugar
2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
6 Tbs. extra-virgin olive oil
1 can (15 oz.) chickpeas, drained and rinsed
3/4 cup pistachios
2 large jarred roasted red bell peppers, chopped
1/2 cup chopped fresh flat-leaf parsley, cilantro and/or mint, plus small whole leaves for garnish
1 cup sweetened dried cranberries or dried sweet cherries
2 cups plain yogurt (optional)
Put the bulgur in a heatproof bowl. In a small saucepan over high heat, bring the broth to a boil. Pour the broth over the bulgur, cover and let stand until the liquid has been absorbed, about 30 minutes.
Meanwhile, in a small bowl, whisk together the lemon juice, pomegranate molasses, sugar, 1 1/2 tsp. of the salt and several grindings of pepper until the sugar dissolves. Add the olive oil in a thin stream, whisking constantly until the dressing is well blended.
In a small bowl, stir together the chickpeas and the remaining 1/2 tsp. salt. Whisk the dressing to recombine, then add it, along with the chickpeas, to the bowl with the bulgur and stir to mix well. Cover and refrigerate for 2 hours.
When ready to serve, in a small bowl, stir together the pistachios and a pinch of salt. Add the pistachios, bell peppers, chopped herbs and cranberries to the bulgur and stir well. Taste and adjust the seasonings with salt and pepper.
Divide the salad among individual plates, garnish with whole herb leaves and top each portion with a dollop of yogurt. Serve immediately. Serves 6.