This side dish can be assembled ahead of time, and since it’s served at room temperature, it can easily be packed up and carried wherever you might be heading.

Yield: 6 to 8 servings

Ingredients:

1/2 cup bulgar

1/4 cup extra-virgin olive oil

1 medium lemon, juiced (about 3 tablespoons)

2 teaspoons sumac (or 2 tablespoons freshly grated lemon zest)

1 teaspoon 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

Preparation:

In a medium saucepan, combine bulgur and 1 1/2 cups water. Bring to a boil, reduce heat to low, and cover and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain through a fine mesh strainer to remove any excess water.

Meanwhile, in a large bowl, whisk the olive oil, lemon juice, sumac, maple syrup, 3/4 teaspoon salt and several grinds of black pepper until combined and emulsified. Trim and thinly slice brussels sprouts (or shred using shredding disk of food processor), add to the bowl, and toss to coat well in the dressing.

Add the cooked bulgar to the bowl, along with the scallions, mint and pomegranate seeds; toss to combine. Taste and season with salt and pepper as needed. (The salad can be made up one day ahead of time and refrigerated in an airtight container. Bring to room temperature and taste and season before serving, adding more lemon juice, olive oil, salt and pepper as needed.) Stir in the pistachios just before serving.