Lunch MiddleEastern Salad Vegan Vegetarian

Pomegranate Tabbouleh

Pomegranate Tabbouleh

I am sure you heard me saying before that I don’t like messing up with classics but today I am making an exception just because I like this version of the Tabbouleh better than the original one.

This recipe is adapted from a Gourmet Holiday’s Magazine and at start I thought it was a bit weird because it has raw cauliflower on it – I am glad my curiosity always gets the best (and the worse :-S) of me and I tried anyway.   It’s a beautiful dish!!!

The pomegranate dressing is the star here don’t replace it or you will miss most of it’s charm.   You can find Pomegranate Molasses in Natural products stores and Middle Eastern Delies.

And before someone asks… yes you can eat the whole Pomegranate seed :-)

Enjoy it!  

Pomegranate Tabbouleh
Serves: 6 Cost:$$ | Difficulty:  Easy | Time: 30min
Author: adapted from Gourmet Holiday Magazine

For the Tabbouleh

  • 1 ¼ cups coarse Bulgar
  • 1 large endive chopped
  • 1 medium fennel bulb, stalks discarded and bulb chopped
  • 1 ½ cups tiny cauliflower florets
  • 6 tablespoon coarsely chopped parsley
  • 3 tablespoon coarsely chopped mint
  • 3 tablespoon walnuts chopped
  • Seeds of 1 large pomegranate
  • Salt and black pepper to taste 
  • Endive Cups to serve (optional)
  • Dill to garnish (optional) 

For the Dressing

  • 1 garlic clove minced
  • ¼ teaspoon cinnamon
  • 3 tbsp pomegranate molasses
  • 1 tbsp water
  • 6 tbsp olive oil
  • ¼ tsp of kosher salt
  • A Pinch of black pepper.

For the Tabbouleh

  1. Leave course Bulgar soaking in warm water for 20 min. 
  2. Reserve a Tablespoon of Pomegranate to garnish.
  3. Mix up the rest of the pomegranate and all other Tabbouleh ingredients. 
  4. Drain well the Bulgar and combine with the Tabbouleh vegetables.

For the Dressing

  1. Combine all the ingredients in a small bowl

For Assembling

  1. Reserve a couple of tablespoons of dressing to garnish
  2. Toss the Salad with the rest of the Dressing just before serving
  3. Serve inside the endive cups garnished with dill, pomegranate seeds and dressing

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