Burghul seems to be used mostly a Winter grain, but I would like to reassure you that Summery Salads based on Burghul are terrific. Juicy with ripe tomatoes, fragrant with Pomegranate Molasses, crunchy with nuts, cooling with cucumber and herbs. A perfect fit for a lunch on a hot day, sitting under the grapevines.
Similar recipes include Burghul Salad with Olives, Hazelnuts and Pomegranates, Cauliflower and Burghul Kitchari, and Burghul and Mung Kitchari.
Burghul, Pistachio and Tomato Salad
1 cup medium burghul (cracked wheat)
1 white onion, finely chipped
2.5 Tblspn Pomegranate Molasses
1 tomato, pureed
1 tspn cumin powder
1 tspn coriander powder
0.5 tspn cinnamon powder
0.5 cup pistachios (shelled and unsalted) or walnuts, chopped
800g tomatoes, finely chopped (use ripe and green tomatoes if you have green ones)
1 Lebanese cucumber, diced
0.5 cups parsley, chopped
2 Tblspn coriander leaves, chopped
pomegranate kernels (optional)
Cover burghul with boiling water and stand for 10 mins then drain in a fine sieve, pressing or squeezing gently to remove some of the excess water.
Saute the onion in olive oil for 5 minutes, stirring often, until soft. Remove from heat and cool slightly.
Add the onion to the burghul in a bowl, then add the pomegranate molasses, pureed tomato, spices, pistachios or walnuts, chopped tomatoes, cucumbers, coriander leaves and parsley. Mix well until all are combined.
Garnish with pomegranate kernels.
Season to taste.