Apple Walnut Tabbouleh Salad Recipes

WALNUT, FETA & APPLE TABBOULEH

Walnut, Feta & Apple Tabbouleh image

Not your usual Tabbouleh, this salad merely has a similar consistency and shares some common ingredients with its authentic cousin. It has a lot of crunch thanks to the apple, radish and walnuts, and involves no actual 'cooking'. The bulgur and dressing could easily be made a day in advance, but I do find it tastes best if the salad, fully combined, is allowed to sit for about 30 minutes to an hour before serving. Ideal to share, bring it along to your next potluck party! Serves 6-8 easily as a side. Prep time includes the 30 minutes it takes for the bulgur to soak.

Provided by magpie diner

Categories Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 cup bulgur, uncooked
2 cups vegetable broth, boiling
1 cup green peas (frozen is OK)
boiling water
3 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 garlic clove, fresh
2 teaspoons marjoram, dried
1/2 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
1 green apple (tart one such as a Granny Smith)
1 teaspoon apple cider vinegar
1 large ripe beefsteak tomato
1/4 medium red onion
3 red radishes
1 cup feta cheese, crumbled
1 cup chopped walnuts
1/2 cup fresh parsley, packed

Steps:

Place the bulgur into a medium sized ceramic or Pyrex bowl. Pour the boiling vegetable stock over top and stir. Cover it with a loose fitting lid or a tea towel and set aside for 30 minutes. If using frozen peas, set them into a similar bowl and cover with boiling or very hot water and set aside.
Finely mince the clove of garlic, or pass through a garlic press. Place it in a small bowl and whisk together with the rest of the dressing ingredients; apple cider vinegar, olive oil, marjoram, sea salt and black pepper. Set aside. While the bulgur and dressing sit, prepare the rest of the ingredients.
Keep in mind that a small dice will best suit the fine bulgur wheat (i.e., a 1/4-1/2 inch dice). Dice the green apple, add it into your salad bowl and sprinkle with the single teaspoon of vinegar (to stop it from browning). Seed and dice the tomato, dice the red onion and the radish and add them all into the salad bowl along with the feta cheese and walnuts. Finely mince the fresh parsley and add it to the bowl.
By now 30 minutes have likely passed, check the bulgur by fluffing it with a fork. It should be cooked, but still al dente. Allow it to cool down slightly if it hasn't already.
Add the peas to the salad (straining first of course if they were previously frozen), along with the cooled down bulgur. Re-whisk the dressing and pour it over the salad, toss gently to thoroughly combine. Enjoy!

Nutrition Facts : Calories 357.7, Fat 23.1, SaturatedFat 5.7, Cholesterol 22.2, Sodium 484.7, Carbohydrate 30.6, Fiber 8.1, Sugar 6.5, Protein 11.3

TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES

Tabbouleh With Apples, Walnuts and Pomegranates image

This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.

Provided by Joan Nathan

Categories easy, quick, salads and dressings

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups flat-leaf parsley, finely chopped
1/2 cup fresh pomegranate seeds
1 cup diced, cored, unpeeled apples, preferably Pink Lady
1/2 cup diced red onion
1 1/2 to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
Coarse kosher salt
1 cup walnuts

Steps:

Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 195 milligrams, Sugar 11 grams

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