Bulgur Salad with Arugula, Pomegranate Seeds and Toasted Hazelnuts
Pomegranate seeds add beautiful color and juicy flavor to this simple grain salad balanced with peppery arugula and crunchy bits of celery.
1 cup uncooked bulgur wheat
1 1/2 cups boiling water
1/2 cup hazelnuts
3 cups packed baby arugula
1 cup pomegranate seeds
1 stalk celery, thinly sliced
Salt and pepper
Fresh herbs, chopped
Bring the salted water to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes.
Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub them together to remove skins. Set aside until cool enough to handle, and then chop them.
Transfer the bulgur to a medium bowl and fluff with a fork. Add the olive oil, chopped herbs, arugula, pomegranate seeds, celery and hazelnuts. Season with pepper, to taste.
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