Bulgur salad in white bowl

This Middle Eastern Bulgur, Pomegranate and Almond Salad is Full of Whole Grains

Bulgur wheat is one of the most underrated grains, but it’s oh-so versatile and packed with fibre. It’s a common Middle Eastern staple and comes in various sizes — from very fine (which is used for tabbouli) to coarse grind (which has a similar cook time to rice). If you’re looking for a creative way to give bulgur a try, this winter salad is the perfect recipe. It’s crunchy and nutty, with hints of sweetness and tartness from the pomegranate and lemon juice; and the parsley and green onion add freshness. It’s the ultimate balance of flavours and ready within minutes.

Bulgur salad in white bowl

Middle Eastern Bulgur, Pomegranate and Almond Salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 to 4

Ingredients:

Bulgur
¾ cup coarse bulgur wheat (makes 2 cups cooked)
2 Tbsp olive oil
1 ¼ cups water
½ tsp salt
¼ tsp black pepper

Salad
1 cup pomegranate seeds (roughly half a large pomegranate)
¾ cup slivered almonds (or whole or blanched almonds)
1 Tbsp olive oil
1 cup chopped parsley
¾ cup chopped green onions
½ cup crumbled feta (optional)

Dressing
3 Tbsp olive oil
⅓ cup pomegranate juice
Juice of 1 lemon (roughly ¼ cup)
¼ tsp salt
¼ tsp black pepper

Bulgur salad ingredients on kitchen counter

Directions:

1. Wash and drain the bulgur. In a pot on medium heat, add the olive oil and washed bulgur. Saute for a few minutes to toast the bulgur.

Related: Fantastic Warm Salad Ideas to Enjoy Right Now

2. Add the water, salt and pepper and bring to a boil. As soon as it starts to boil, cover and turn heat to low and cook for 20 minutes. Fluff with a fork when it is ready.

Bulgur cooking in pot

3. Meanwhile, deseed the pomegranate. You can do this by using your fingers or tapping the back of half the pomegranate with a wooden spoon to release the seeds.

Pomegranate seeds in bowl

4. In a pan on medium heat, toast the almonds in the olive oil for 5 minutes, stirring continuously until they turn golden brown. Remove immediately off the heat.|

Almonds roasting in pan

5. Chop the parsley and green onions.

6. Mix all the salad dressing ingredients together in a jar and shake well.

Salad dressing in jar

7. Assemble the salad by mixing all the ingredients except for the toasted almonds and chill in the fridge for at least 30 minutes. (You can also eat this salad warm!). Before serving, add the toasted almonds, mix well and enjoy.

Bulgur salad in white bowl

Like Amina’s bulgur, pomegranate and almond salad? Try her roasted cauliflower with tahini and curried Brussels sprouts.

Ramen with tofu and bok choy in white bowl

This Hearty 20-Minute Vegan Zucchini Ramen Noodle Soup Will Not Disappoint

No matter what, you always found yourself eating ramen out of a microwaved bowl in college. It was soupy noodles and not much else. Imagine if you found a veggie-based recipe that was full of flavor, packed with protein, low carb and delicious. That’s exactly what this ramen is: healthy good food. In this Can You Vegan It? recipe, we swap eggs for tofu — further transforming this classic comfort food.

Ramen with tofu and bok choy in white bowl

Zucchini Ramen Noodle Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

¼ cup sesame oil, divided
4 baby bok choy, quartered
2 Tbsp yellow miso paste (optional)
4 cloves garlic, minced
2 shallots, chopped
2 Tbsp minced fresh ginger
¼ cup coconut aminos
8 cups vegetable broth
½ tsp kosher salt
4 zucchinis, spiralized
4-6 omega-3 eggs, boiled, peeled and sliced or cooked tofu
2 3-oz (85 g) packages enoki mushrooms
1 cup scallions, diced

Related: Genius Ways to Hack a Pack of Ramen Noodles

Directions:

1. Heat 1 Tbsp of oil in a 12-inch skillet over medium-high heat. Add the bok choy to the skillet and cook for roughly 2 minutes on both sides until lightly charred. Remove the bok choy from the skillet and set it aside.

2. Add the remaining oil, then add the miso (if using), garlic, shallots, ginger and coconut aminos. Sauté for 3 minutes. Add the broth and salt and bring to a simmer. Reduce the heat to low, then add the zucchini. Let the soup simmer for 5 minutes. Serve with the bok choy, eggs (or tofu), enoki mushrooms and a topping of scallions.

Like Valerie’s ramen noodle soup? Try her zesty lamb burgers or her low sugar persimmon creme brulee.

front cover of 30-Minute Low-Carb DinnersReprinted with permission from 30-Minute Low-Carb Dinners by Valerie Azinge, Page Street Publishing Co. 2020. Photo credit: Valerie Azinge, Yasaman Shafiei and Kabir Ali.

30-Minute Low-Carb Dinners, Amazon, $23.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Sweet potato blondies on kitchen counter

These Comforting Sweet Potato Blondies Will Defeat Your Winter Blues

Traditional blondies get a comforting, cold-weather twist with the addition of sweet potato.  These Can You Vegan It? fudgy squares can easily be made vegan-friendly by swapping in a few simple ingredients. And the addition of chopped pecans kick things up a notch, adding a nice crunch and a decadent touch. Feel free to sub in different nuts, toffee bits or anything else you might be craving. Tip: serve warm to keep you toasty during blustery winter nights.

Sweet potato blondies

Sweet Potato Blondies

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Servings: 12

Ingredients:

Blondie Base
⅔ cup unsalted butter (or vegan butter)
1 cup light brown sugar, packed
1 large egg (or vegan egg substitute)
1 Tbsp vanilla extract
1 cup all-purpose flour
½ tsp salt
½ tsp baking powder
1 cup of pecans (optional)

Sweet Potato Top
1 small sweet potato
3 Tbsp condensed milk (or vegan condensed milk)
1 tsp pumpkin pie spice
¼ cup chopped pecans (optional)

Sweet potato blondies ingredients on table

Directions:

1. Preheat the oven to 375°F and bake the small sweet potato for 40 minutes. To save time, you can peel and cut the sweet potato into large even pieces, then boil until soft. It will cook faster when boiled, but I suggest baking it instead to maintain all the delicious flavour.

2. As the sweet potato bakes, prepare the batter by browning the butter first. Add the butter to a pot on low-heat. As the butter begins to melt, stir and slowly raise to medium heat. Be careful when you increase the heat, as it’s very easy to burn butter. If possible, use a light-coloured pot so you can see the butter clearly as it begins to brown. Stir continuously — and once the butter has reached a golden brown colour, remove and sift into a large bowl.

Related: Comforting Desserts to Battle Bitter, Cold Winters

3. Once the butter has cooled to room temperature, add the light brown sugar and combine. Then add the egg and stir in the vanilla.

4. Add the dry ingredients (flour, salt and baking powder) to the mix and combine well. Be careful not to over mix. Then fold in the chopped pecans and pour the batter into a buttered baking dish. Set aside.

Sweet potato blondie batter

5. Once the sweet potato is soft and fully baked, remove it from the oven and turn down the heat to 350°F (to bake the blondies). Let the sweet potato cool, then remove its skin and mash it up in a large bowl. Next, add the condensed milk, pumpkin pie spice and pecans. Mix until all ingredients are evenly combined.

6. Pour the sweet potato mixture on top of the blondie batter in the baking dish. Spread it on top as an even layer. Add a few more crushed pecans to top it off.  Bake for 25-30 minutes. Cut into squares and serve warm.

Like Eden’s sweet potato blondies? Try her vegan sloppy Joe sliders or her cardamom teff apple muffins.

Published January 9, 2019, Updated January 2, 2021

Host Jeff Mauro appears, as seen on Kitchen Crash, Season 1.

5 Hot New Releases to Binge on Amazon Prime This January

Here’s a resolution: watch more of the most delicious, drool-worthy shows to inspire you in the kitchen in 2021 (and beyond). Ring in the new year with a slew of new Food Network Canada series that you can binge-watch now with STACKTV on Amazon Prime. Ready to bid adieu to 2020 and hone your cooking skills in the year ahead? Read (and watch) on.

Kitchen Crash

Who Should Watch: The family who grocery shops together.

Host Jeff Mauro appears, as seen on Kitchen Crash, Season 1.

Jeff Mauro (The Kitchen) arrives in unsuspecting neighbourhoods to put chefs to the ultimate grocery showdown. Chefs are challenged to ambush real family homes and have a cookout right in the middle of the street. The winning chef achieves bragging rights (and a cash prize to split with the family whose pantry they raided!).

Big Food Bucket List

Who Should Watch: Supporters of local restaurants.

John Catucci watches as a restaurant patron takes a big bite of a pizza dish

John Catucci returns for all-new episodes of the most delicious and hilarious channel show. From Orlando, Florida to Hamilton, Ontario, John is leaving no stone unturned and trying all the delicious joints on his bucket list.

Related: Big Food Bucket List Restaurants That Offer Takeout Now

Kids Baking Championship

Who Should Watch: Little bakers, and the ones who love them.

Wideshot of Bella, Miabella, Haylin, Nemo, Keaton, Trey, Cydney, Mckenzly, Andrew, D'von, Namiah, Jonah racing to pantry, as seen on Kids Baking Championship, Season 9.

Duff Goldman and Valerie Bertinelli return for an all-new season of the exciting baking competition. Child prodigy bakers compete in a series of challenges to prove that they have the baking chops to be named the baking champion.

See More: Ree Drummond’s Very Best Dinner Recipes for Kids

Chopped $50,000 Champs Challenge

Who Should Watch: Couch culinary critics.

Contestants Brittany Rescigno, Gregory Headen, Fernanda Tapia, and Cory Oppold prepare to open their appetizer baskets during the Champions Tournament, as seen on Chopped, Season 45.

Former Chopped champions return to compete once more! It’s a battle of racing clocks and mystery basket curveballs as the best of the best compete to win a whopping $50,000.

Delicious Miss Brown

Who Should Watch: Anyone whose new year resolution is to cook more!

Miss Kardea Brown plates her Steakhouse Burger with frizzled onion, thick cut bacon, tomato and blue cheese dressing, as seen on Delicious Miss Brown, Season 3.

Caterer and cook Kardea Brown is whipping up Southern comfort food and sharing her recipes with you. Many of her recipes pay homage to her Gullah heritage (a distinct group of African Americans living in the Lowcountry region), inspired by recipes from her mother and grandmother. One thing is certain – when you’re in Miss Brown’s kitchen, there are sure to be some delicious eats!

Related: Easy, Comforting Recipes From Delicious Miss Brown