POMEGRANATE AND ALMOND TABBOULEH
Tabbouleh is a parsley and bulgur salad with roots in Middle Eastern cuisine. New Orleans chef Alon Shaya enlivens his version with herbs and spices such as fresh mint, garam masala, and allspice, in addition to almonds and bright pomegranate seeds.
Provided by Alon Shaya
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tabbouleh: Pull parsley leaves from stems; discard stems. Bunch the parsley leaves together, then coarsely chop. Add to a bowl, along with the almonds.
- Add 1 cup water and a pinch of salt to a small pot and bring to a boil. Add bulgur, stir, and turn off heat. Cover the pot with a towel and set aside, for at least 10 minutes and up to 20, to "bloom" the bulgar: it will absorb the water and soften.
- Pull mint leaves from stems. Stack the leaves, tightly roll, and thinly slice perpendicular to the roll to create thin ribbons. (This technique is called "chiffonade.") You should have about a tablespoon. Add mint to the bowl, followed by pomegranate seeds. Add the zest and juice of half a lemon to the bowl. Drizzle in olive oil and toss to coat. Dice onion and add to salad.
- Vinaigrette: In a small bowl, add olive oil, juice from remaining half of lemon, garam masala, and allspice. Season with a big pinch of salt, then whisk to combine. Drizzle the vinaigrette into the salad and stir. Add ¼ cup softened bulgur to the salad. (Chef Shaya prefers more parsley than bulgur, but you can adjust to your liking.) Serve at room temperature.
TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES
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
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
TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES
Yield 6-8
Number Of Ingredients 11
Steps:
- PREPARATION 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.)
TABBOULEH
Steps:
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
EASY TABBOULEH
This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive oil, and serve at room temperature with pita wedges for a delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
- Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.
Nutrition Facts : Calories 184 g, Fat 10 g, Fiber 6 g, Protein 4 g, Sodium 311 g
KALE, APPLE, WALNUT AND SUMAC ONION TABBOULEH
Provided by Michael Solomonov
Categories Low Fat Kid-Friendly Apple Walnut Kale Healthy Kosher Low Cholesterol Vegan Pomegranate Small Plates
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Combine red onion, red wine vinegar, ground sumac, and kosher salt in a small bowl.
- Combine all the ingredients, including the sumac onions, in a large bowl. Toss to combine and serve.
WINTER TABBOULEH
Combine cauliflower, fennel, bulgur wheat, nuts and pomegranate seeds to make this winter version of tabbouleh. It's delicious served as a side dish
Provided by Diana Henry
Categories Side dish
Time 20m
Number Of Ingredients 17
Steps:
- Put the raisins in a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 20 mins.
- Meanwhile, put the bulgur in a second heatproof bowl and pour over enough boiling water from the kettle to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the cauliflower, fennel and lemon juice, and stir to combine.
- To make the dressing, put the garlic, cumin, cinnamon, pomegranate molasses and honey in a bowl and stir together. Gradually pour in the oil, whisking continuously until combined. Taste for seasoning.
- Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, walnuts and barberries. Toss everything together with the dressing. Taste for seasoning again, then stir in the pomegranate seeds.
Nutrition Facts : Calories 300 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
TABBOULEH
This fresh and healthy salad uses mostly herbs with a little bulgur wheat
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
- Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
- Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium
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FALL TABBOULEH WITH APPLES, WALNUTS, AND POMEGRANATES
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- Place the bulgur in a large bowl. Cover with cold water by a few inches. Let sit for at least one hour. Drain. Transfer to another large bowl.
- Add the parsley, apple, onion, and walnuts. Place one half of the pomegranate in your hand, halved side down. With a wooden spoon, beat the heck out of it until all of the arils have dropped into the bowl. This video may offer some guidance. Repeat with remaining pomegranate halves.
- Add half of the olive oil, the juice of 1 lemon (straining out the seeds), and 1 teaspoon kosher salt. Add pepper to taste. Toss to coat. Taste. Add the remaining oil if desired, the juice of the second lemon or as much to taste as you would like and more salt and pepper to taste. I’ve been using about 1.5 teaspoons kosher salt and the juice of two lemons. I’ve also adjusted with 1/2 a teaspoon of sugar to counter the tartness.
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