Tabbouleh with Pomegranate Salad | Tabouli Salad Recipe

Tabbouleh with Pomegranate Salad | Tabouli Salad Recipe | Middle Eastern Parsley Salad | How to make Lebanese Tabouleh Salad with video and step by step instructions

Tabbouleh with Pomegranate Salad | Tabouli Salad Recipe is traditionally a parsley salad with just a small amount of bulgur for texture. It is a vital salad on the Middle Eastern Mezze table. Tabbouleh has become increasingly popular in the West, where it’s more of a bulgur salad than a herb salad.

Tabbouleh with Pomegranate Salad | Tabouli Salad Recipe is a Mediterranean/Middle East herb-based vegan salad. It is made with fresh parsley, mint, tomatoes, bulgur wheat, and onion. Lemon juice, salt, and olive oil are used to season the salad. Further, some may add pomegranate, cucumber, or kale leaves. Tabbouleh salad is indeed nutritious, simple to prepare, and full of flavour.

Tabbouleh, Tabbouli, Tabouli, Tabbouleh or taboulah are variant spellings for this salad. Bulgur, burghul, bourghul all mean the same as cracked fine wheat

Ingredients for Tabbouleh with Pomegranate Salad

Parsley-Parsley is the star of Tabbouleh Salad.  It must be rinsed and dried well. Chop the parsley very fine. Although some people may use an electric chopper. Whatever you choose, take care that parsley is not mushy.

Bulgur wheat– Use fine bulgur wheat. Soak the it in just enough hot water. We do not want the bulgur to be soggy. Here I have sauteed the bulgur, then added water, and brought it to a boil. Switch off the flame and cover the bulgur to soften and fluff up with the hot water.

Mint – Use fresh mint sparingly as it should not overpower the salad flavour. Wash , dry and tear them into the salad bowl right away.

Pomegranate seeds add sweet and sour flavour. It also gives a welcome splash of colour to the salad.

Tomatoes – Use firm and red tomatoes. Remove the pulp. Spring onions – used for subtle flavour.

Olive oil– A good quality olive oil recommended

Lemon juice, salt, sumac – Use freshly squeezed lemon juice. Sumac powder is a dried berry powder. Strike a balance in their usage.

Video Recipe – How to Make Tabbouleh Salad

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How to make Tabbouleh Salad with Step by Step Instructions

Cleaning and Chopping

Pluck parsley leaves from the stalks. Discard the wilted leaves .

Rinse nicely and dry the parsley leaves. Chop them very fine.

Similarly snip mint leaves from stalks.. Wash and pat them dry. Chop spring onions.

Take firm red tomato.  Remove the pulp and finely.

Pry open the pomegranate and remove the seeds.

For Soaking Bulgur

Firstly In a pan heat two tsp of oil. Add the bulgur. Sauté lightly.

Then, add water and a little salt.

Lastly, add water. Let it come to a boil.

Put off the flame and cover the bulgur. Set aside  for fifteen minutes. Alternatively, you could soak in hot water straight away for half an hour

The bulgur will fluff up. Make sure to drain off excess water if any.

Combining the Ingredients

In a mixing bowl, add the parsley, bulgur, spring onions, mint leaves, pomegranate seeds, salt, sumac powder, lemon juice, and oil. Combine well.

Finally, add the tomatoes and gently combine.

Check for salt and lemon juice.

Cover and keep in the fridge for an hour.

How to have Tabbouleh Salad

Scoop salad into lettuce leaves and serve with grilled meats, fish, or falafel. Alternatively, you could eat a mouthful of this salad with a spoon.  Surely, you would love to eat it with Crispy Falafel, Arabic Pita Bread –Khuboos, garlic sauce – Toom Sauce or Garlic Hummus dip.

You might also be interested in some Arabic dishes such as

Cheese Zaater Manakeesh

Basbousa

My family loves Tabouleh salad so much that it goes well with everything such as Tandoori Chicken or Chicken Kabab.

Tips for a  Perfect Tabbouleh Salad with Pomegranate

Wash the herbs well and pat them dry. Chop parsley finely.

Tear and add only a few mint leaves. It should not overpower the parsley flavour.

Use fine quality burghul.

Cucumber, sliced, may be added as well.

Give enough time to the tabbouleh to pick on its flavors. Keep it in the fridge for an hour at least.

You could add cinnamon for a more spiced flavor.

Recipe Card for Tabbouleh Salad with Pomegranate

Tabbouleh with Pomegranate Salad | Tabouli Salad Recipe

Tabbouleh with Pomegranate Salad is traditionally a parsley salad with just a small amount of bulgur for texture. It is a vital salad on the Middle Eastern Mezze table.

5 from 7 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Soaking time for burgul 15 minutes mins

Course Salad

Cuisine Mediterranean, Middle Eastern

Servings 4 servings

Ingredients

  

• 1 large bunch of parsley approximately 100gm
• 1 tomato small and firm
• 2 tbsp fine grade burghul wheat
• 1/4 cup pomegranate seeds
• 1-2 stalks spring onion
• Few sprigs of mint
• 1 large juicy lemon
• salt to taste
• 1/4 tsp sumac
• 2 tbsp Extra virgin olive oil
• 1/2 cup water adjust

Instructions

 

Cleaning and chopping

• Pluck parsley leaves from the stalks. Discard the wilted leaves.
• Rinse nicely and dry the parsley leaves. Chop them very fine.
• Similarly snip mint leaves from stalks.. Wash and pat them dry Chop spring onions.
• Take firm red tomato.  Remove the pulp and chop finely.
• Pry open the pomegranate and remove the seeds.

For Soaking Bulgur

• Firstly In a pan heat a little oil. Add the bulgur. Sauté lightly.
• Then, add water and a little salt.
• Lastly, add water. Let it come to a boil.
• Put off the flame and cover the bulgur. Set aside  for fifteen minutes. Alternatively, you could straightaway soak in hot water for half an hour
• The bulgur will fluff up. Make sure to drain off excess water if any.

Combining Parsley with other ingredients

• In a mixing bowl, add the parsley, bulgur, spring onions, mint leaves, pomegranate seeds, salt, sumac powder, lemon juice, and oil. Combine well.
• Finally, add the tomatoes and gently combine.
• Check for salt and lemon juice.
• Cover and keep in the fridge for an hour.
• Enjoy with grilled meat or falafel.

Notes

• Wash the herbs well and pat them dry.
• Chop parsley finely.
• Tear and add only a few mint leaves. It should not overpower the parsley flavour.
• You could also add chopped cucumber.
• Give enough time to the tabbouleh to pick on its flavors. Keep it in the fridge for an hour at least.
• You could add cinnamon for a more spiced flavour.

Keyword burgul, healthy salad, middle eastern parsley salad, parsley, refreshing, tabouleh, tabouli

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