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Pomegranate and Almond Tabbouleh

Try this Pomegranate and Almond Tabbouleh recipe from chef Alon Shaya
Pomegranate and Almond Tabbouleh

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Pomegranate and Almond Tabbouleh

This simply dressed recipe for Tabbouleh grain salad from Alon Shaya is a delicious and healthy addition to your table for Passover or any other special occassion.

Recipe courtesy of Chef Alon Shaya of Shaya.

Ingredients

For the tabbouleh:

  • 3 1/2 Cups picked parsley, chopped
  • 1 1/2 Cup sliced almonds, toasted
  • 1/2 Cup bulgur wheat
  • 1/2 Cup red onion, diced small
  • 1 Tablespoon mint thinly sliced
  • Juice of half a lemon
  • 1/2 Cup pomegranate seeds
  • 1 Cup tabbouleh vin (recipe below)
  • 2 Teaspoons salt

For the tabbouleh vin:

  • 4 Tablespoons lemon juice
  • 1 Teaspoon preserved lemon, brunoise
  • 1/8 Teaspoon salt
  • 3/4 Teaspoons baharat
  • 1/8 Teaspoon allspice, ground
  • 2/3 Cups olive oil

Directions

For the tabbouleh:

Place bulgur in a medium sized bowl. Bring 1 cup water with ¼ teaspoon of salt to a boil in a small sauce pot. Pour over the bulgur and cover with a kitchen towel. Let sit for 10 minutes and drain off any excess liquid. Refrigerate the bloomed bulgur until chilled. Mix bulgur with all other ingredients, toss in vinaigrette, and season with salt.

For the tabbouleh vin:

Combine all ingredients in a bowl and whisk together.