WINTER TABBOULEH

Winter tabbouleh image

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

Time 20m

Number Of Ingredients 17

Ingredients

60g raisins
200g medium bulgur wheat
175g cauliflower florets, finely chopped
1 small fennel bulb, trimmed, coarse outer leaves removed, chopped
1 lemon, juiced
25g chopped parsley
20g mint leaves, chopped
3 spring onions, finely chopped
50g chopped walnuts, toasted
15g dried barberries
100g pomegranate seeds
1 small garlic clove, finely chopped
¼ tsp ground cumin
¼ tsp ground cinnamon
2 tbsp pomegranate molasses
1 tsp honey
4 tbsp extra virgin olive oil

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