Best Pomegranate And Almond Tabbouleh Recipes

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POMEGRANATE AND ALMOND TABBOULEH



Pomegranate and Almond Tabbouleh image

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

1 bunch parsley, flat or curly, about 3 cups loosely packed
1/4 cup sliced almonds (skin-on), oven-toasted at 350 F for 5 minutes
1 cup water
kosher salt
1/2 cup bulgur, crushed wheat
Small handful of mint leaves, about 1 tablespoon, thinly sliced
1/2 cup pomegranate seeds, fresh or frozen
1 lemon, divided
1 tablespoon extra-virgin olive oil
1/4 red onion
2 tablespoons extra-virgin olive oil
1/2 teaspoon garam masala
1/8 teaspoon allspice

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 ΒΌ 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



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

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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