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.
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.