Bulgur-Pomegranate Salad recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Bulgur-Pomegranate Salad

This recipe includes fertility superfoods such as:

Health and fertility benefits of Bulgur-Pomegranate Salad

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 1/2 cups medium-grind bulgur
1 pomegranate
3 tablespoons fresh lemon juice
2 tablespoons honey
1 garlic clove, minced
Pinch of ground cinnamon
1/4 cup extra-virgin olive oil
Fine sea salt
Pepper
1 endive—halved lengthwise, cored and chopped
1 cup chopped parsley, plus more for garnish
1/2 cup chopped mint, plus more for garnish
2 teaspoons finely chopped preserved lemon (optional; see Note) or 1 teaspoon finely grated lemon zest
3 tablespoons chopped pistachios

Instructions

In a large saucepan of salted boiling water, cook the bulgur until just tender, about 15 minutes. Drain well, then spread out on a baking sheet to cool.
Meanwhile, working over a bowl to catch any juice, remove the seeds from the pomegranate. In a small bowl, combine the lemon juice, honey, garlic and cinnamon. Add 1 tablespoon of the reserved pomegranate juice. Whisking constantly, drizzle in the olive oil until emulsified. Season with salt and pepper.
In a medium bowl, combine the bulgur, endive, 1 cup of parsley, 1/2 cup of mint, the preserved lemon, if using, and the pomegranate seeds. Add the dressing and toss to evenly coat. Season with salt and pepper. Transfer the salad to a platter and top with the pistachios. Garnish with parsley and mint.