Bulgur with Arugula, Pomegranate and Hazelnuts

Bulgur with Arugula, Pomegranate and Hazelnuts

Serves 4
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
  • 1/2 cup hazelnuts
  • 3 cups packed baby arugula
  • 1 cup pomegranate seeds
  • 1 stalk celery, thinly sliced
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In a large bowl, combine bulgur and 1 1/2 cups boiling water, cover and set aside until water is absorbed, about 30 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.

Stir arugula, pomegranate seeds, celery and hazelnuts into bulgur. Serve.
Nutritional Info: 
Per Serving: 250 calories (90 from fat), 10g total fat, 1g saturated fat, 25mg sodium, 38g carbohydrates, (10 g dietary fiber, 7g sugar), 8g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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