TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES

TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES image

Yield 6-8

Number Of Ingredients 11

INGREDIENTS
2 cups flat-leaf parsley, finely chopped
Â½ cup fresh pomegranate seeds
1 cup diced, cored, unpeeled apples, preferably Pink Lady
Â½ cup diced red onion
1 Â½ to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
3 to 4 tablespoons honey
Â¼ cup lemon juice
Â½ cup extra virgin olive oil
Coarse kosher salt
1 cup walnuts

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.)