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.
WARM RICED CAULIFLOWER BROCCOLI SALAD WITH POMEGRANATE SEEDS
Antioxidant rich pomegranate seeds, called arils, add a bright pop of tart sweetness to savory dishes like salads, grain and rice dishes, and sauteed or roasted vegetables.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add a 12-ounce bag frozen riced cauliflower and broccoli, 1/2 cup finely chopped green beans, 1 minced garlic clove, 1 teaspoon kosher salt and 1/4 teaspoon pepper; cook until crisp-tender, 2 to 3 minutes. Transfer to a bowl to cool. Stir in 1 tablespoon each lemon juice and olive oil, 1/2 cup pomegranate seeds and 1/4 cup each chopped parsley and mint.
TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Provided by Joan Nathan
Categories easy, quick, salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
- In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
- Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 195 milligrams, Sugar 11 grams
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.
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.
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POMEGRANATE TABBOULEH - CAROLINE'S COOKING
From carolinescooking.com
5/5 (5)Total Time 20 minsCategory Tapas/MezzeCalories 180 per serving
- Cook the cracked wheat or bulgar wheat according to packet instructions. Generally with bulgar I just use twice the volume of boiling water to bulgar, cover and leave it to soak for a good 10min or more. With cracked wheat, I would simmer for around the same time and with same amount of water.
- Combine the chopped cucumber, tomato, parsley and mint with the cooked bulgar. Drizzle over the olive oil, lemon juice, pomegranate molasses and a few grinds of salt and pepper. Mix all together well, but without breaking things up. Test the seasoning and add a little more lemon/pomegranate etc to taste.
POMEGRANATE-PARSLEY TABBOULEH RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (7)Estimated Reading Time 3 minsServings 6
- 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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