Brussels Sprout Salad With Pomegranate and Pistachios
Ingredients
- 1/2 cup bulgur
- 1/4 cup extra-virgin olive oil
- 1 medium lemon, juiced (about 3 tablespoons)
- 2 teaspoons sumac (or 2 teaspoons freshly grated lemon zest)
- 1 teaspoon honey or maple syrup
- Salt and black pepper
- 1 pound brussels sprouts
- 4 medium scallions, thinly sliced
- 1 cup loosely packed mint leaves, finely chopped
- 3/4 cup pomegranate seeds
- 1/2 cup roasted salted pistachios, roughly chopped
Instructions
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