Lunch: Bulgur, Pomegranate and Walnut Salad

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Bulgur, Pomegranate and Walnut Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

3/4 cup walnut halves (2 1/2 ounces)
1/3 cup drained oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar
1 cup medium bulgur (6 ounces)
1 cup canned chickpeas, rinsed
1/2 teaspoon Aleppo pepper flakes or pure ancho chile powder
1 3/4 cups boiling water
1 pound grape tomatoes (1 1/2 pints), halved
1/2 cup pomegranate seeds
1/3 cup coarsely chopped dill
1/3 cup coarsely chopped mint
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1 tablespoon pomegranate molasses dissolved in 2 teaspoons cold water (see Note)

Instructions

Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. Let cool slightly, then chop coarsely.
Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute. Add the bulgur and stir to coat with the oil. Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low, cover and cook without stirring for 20 minutes. Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper. Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.

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