2 cups medium course burglar Ask a question about this ingredient
5 dates cut into small pieces Ask a question about this ingredient
1/4 bunch parsley Ask a question about this ingredient
3/4 cups pomegranate seeds Ask a question about this ingredient
1/2 cup small red onion Ask a question about this ingredient
1/2 cup pine nuts roasted lightly in a dry pan Ask a question about this ingredient
1/3 cup extra virgin olive oil Ask a question about this ingredient
2 tablespoons pomegranate concentration Ask a question about this ingredient
Juice from half a lemon Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
Submerge the burglar in a lot of hot tap water for an hour or so, until soft but not mushy.
Ask a question about this stepDrain well.
Ask a question about this stepPut in a bowl and add all other ingredients except for the pine nuts.
Ask a question about this stepMix all dressing ingredients in a jar, shake well and pour on the burglar mixture and mix well.
Ask a question about this stepLet it rest in the fridge for at least an hour and even over night.
Ask a question about this stepAdd the pine nuts just before serving, so they won't become soggy.
Ask a question about this stepOptional: add thinly cut mint leaves from bout 3-4 springs
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
This sounds tasty, but I think you mean "bulgur" (a type of wheat) rather than "burglar."