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Bulgur and Black-Eyed Pea Salad

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This turkish recipe is easy to make and makes a great side salad for lamb chops. This recipe is from www.epicurious.com.
Makes 6 to 8 servings.

Dressing:

1/4 cup pomegranate molasses
3 tbsp.extra-virgin olive oil
2 large cloves garlic

Salad:

3 tbsp.olive oil
1 1/2 cups onion, chopped
2 cups small grain bulgur (10 oz.)
2 cups warm water
3 red jalapeno chiles, thinly sliced into rounds
1 cup canned black-eyed peas, rinsed and drained
1 cup fresh basil, chopped (preferably purple)
3 large green onions, chopped
2 cups plum tomatoes, chopped, seeded, diced
1/2 cup walnuts, toasted, chopped

Dressing:
Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.

Salad:
Heat oil in heavy large skillet over medium heat. Add chopped onion and saute until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalapeno chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand
5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper.

Just before serving: mix tomatoes into salad and sprinkle with nuts.

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