Bulgur And Black-Eyed Pea Salad With Tomatoes, Onions, And Pomegranate Dressing

• 1/4 cup pomegranate molasses*
• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves
• 3 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 cups small grain bulgur (about 10 ounces)**
• 2 cups warm water
• 3 red jalapeno chiles, thinly sliced into rounds
• 1 cup canned black-eyed peas, rinsed, drained (from 15 1/2-ounce can)
• 1 cup chopped fresh basil (preferably purple basil)
• 3 large green onions, chopped
• 2 cups chopped seeded diced plum tomatoes (about 3/4 pound)
• 1/2 cup walnuts, toasted, chopped
• *
• **

1. Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.
2. Heat oil in heavy large skillet over medium heat. Add chopped onion and saute until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalapeno chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper. DO AHEAD
3. Just before serving, mix tomatoes into salad and sprinkle with nuts.

pomegranate molasses, extravirgin olive oil, garlic, olive oil, onion, grain bulgur, water, red jalapeufo chiles, blackeyed peas, fresh basil, green onions, tomatoes, walnuts

Taken from www.epicurious.com/recipes/food/views/bulgur-and-black-eyed-pea-salad-with-tomatoes-onions-and-pomegranate-dressing-238190 (may not work)