Pomegranate And Parsley Tabbouleh Food
TABBOULEH WITH POMEGRANATE
Steps:
- Mix the bulgur, tomato, lemon juice and a little seasoning. Set aside until the bulgur has softened, 5-10 minutes. Meanwhile, chop the herbs.
- Mix the herbs, onion, pomegranate and bulgur and tomato mixture. Add pomegranate molasses and extra virgin olive oil and mix again. Season.
- Serve immediately using small lettuce leaves as bowls, or serve in a bowl with lettuce leaves on the side.
POMEGRANATE AND ALMOND TABBOULEH
Tabbouleh is a parsley and bulgur salad with roots in Middle Eastern cuisine. New Orleans chef Alon Shaya enlivens his version with herbs and spices such as fresh mint, garam masala, and allspice, in addition to almonds and bright pomegranate seeds.
Provided by Alon Shaya
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tabbouleh: Pull parsley leaves from stems; discard stems. Bunch the parsley leaves together, then coarsely chop. Add to a bowl, along with the almonds.
- Add 1 cup water and a pinch of salt to a small pot and bring to a boil. Add bulgur, stir, and turn off heat. Cover the pot with a towel and set aside, for at least 10 minutes and up to 20, to "bloom" the bulgar: it will absorb the water and soften.
- Pull mint leaves from stems. Stack the leaves, tightly roll, and thinly slice perpendicular to the roll to create thin ribbons. (This technique is called "chiffonade.") You should have about a tablespoon. Add mint to the bowl, followed by pomegranate seeds. Add the zest and juice of half a lemon to the bowl. Drizzle in olive oil and toss to coat. Dice onion and add to salad.
- Vinaigrette: In a small bowl, add olive oil, juice from remaining half of lemon, garam masala, and allspice. Season with a big pinch of salt, then whisk to combine. Drizzle the vinaigrette into the salad and stir. Add ¼ cup softened bulgur to the salad. (Chef Shaya prefers more parsley than bulgur, but you can adjust to your liking.) Serve at room temperature.
POMEGRANATE AND PARSLEY TABBOULEH
A fresh and vibrant tabbouleh salad will bring a bit of zing to your party, barbecue or picnic.
Provided by Nadiya Hussain
Categories Side dishes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients.
- Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands - it gets all the juices released ready for when the couscous is added, so it can absorb them all.
- Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve.
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POMEGRANATE-PARSLEY TABBOULEH RECIPE | BON APPéTIT
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4.1/5 (7)Author Carla Lalli MusicServings 6Estimated Reading Time 3 mins
- Cook freekeh in a large pot of boiling salted water until al dente, 20–30 minutes. Drain and spread out on a rimmed baking sheet; season with kosher salt and pepper while still warm. Let cool.
- Meanwhile, whisk together shallot, chile, ginger, oil, lime juice, maple syrup, and 2 tsp. sumac. Taste dressing and season with kosher salt. Let sit 10 minutes.
- Cut pomegranates in half. Working over a large bowl, hold a pomegranate half cut side down in your palm with your fingers stretched wide. Use a wooden spoon to forcefully and repeatedly smack pomegranate skin, which will send the seeds raining down into the bowl. Repeat with remaining pomegranate. Fill bowl with cold water to cover seeds. Skim off any little bits of pith that float to the surface; drain seeds and shake off excess liquid.
- Toss parsley, fennel, fennel fronds, and mint in a large bowl. Add freekeh, season with kosher salt, and toss gently to combine. Add dressing and toss with your hands to thoroughly coat ingredients. Add pomegranate seeds and toss gently to disperse. Sprinkle with sea salt and more sumac.
NADIYA'S PARTY FEASTS: POMEGRANATE AND PARSLEY TABBOULEH
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- Put the couscous into a bowl, along with the butter and enough boiling water to cover the couscous by about 1 cm (about 300 mL). Cover with clingfilm and set aside while you prepare the rest of the ingredients.
- Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands — it gets all the juices released ready for when the couscous is added, so it can absorb them all.
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