Bulgur Salad with Chickpeas, Pomegranate Seeds and Almonds

• 1- 1/2 cup Bulgur Wheat
• 1- 1/4 cup Water
• 1/4 cups Fresh Lemon Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Ground Coriander
• 1 teaspoon Salt
• 1 teaspoon Freshly Ground Black Pepper
• 3 whole Green Onions, White And Greens Parts, Thinly Sliced
• 1 whole Red Jalapeno Or Serrano Chile, Seeded And Minced
• 1 clove Garlic, Minced
• 1 pound Fresh Chickpeas, Shelled (or Sub 1 Cup Thawed Frozen Green Chickpeas Or Canned Chickpeas, Drained And Rinsed For The Pound Of Fresh)
• 1/2 cups Pomegranate Seeds (or Arils)
• 1/4 cups Sliced Almonds, Lightly Toasted
• 1/2 cups Packed Fresh Mint Leaves, Chopped
• 1/2 cups Packed Fresh Flat-leaf Parsley Leaves, Chopped

1. Place the bulgur in a large heatproof bowl.
2. Bring the water to a boil in a saucepan then pour the boiling water over the bulgur.
3. Stir in the lemon juice, olive oil, cumin, coriander, salt and pepper.
4. Cover and let it stand at room temperature until all of the liquid is absorbed and the bulgur is tender, about 20 minutes.
5. Fluff the bulgur with a fork.
6. Add all of the remaining ingredients except the mint and parsley and stir to combine.
7. If the bulgur is too dry, add more olive oil or lemon juice.
8. Taste and adjust seasoning.
9. Cover and refrigerate for up to 4 hours if not serving immediately.
10. If you refrigerated it, bring it to room temperature before serving.
11. Add the mint and parsley and gently combine.
12. Recipe from Almonds: Recipes, History, Culture by Barbara Bryant & Betsy Fentress.
13. Recipe by Lynda Balslev.

bulgur wheat, water, lemon juice, olive oil, ground cumin, ground coriander, salt, freshly ground black pepper, green onions, red, clove garlic, chickpeas, pomegranate seeds, mint leaves, parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/bulgur-salad-with-chickpeas-pomegranate-seeds-and-almonds/ (may not work)