Non Traditional Tabbouleh Salad With Pineapple And Pomegranate Seeds Recipes

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TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES



Tabbouleh With Apples, Walnuts and Pomegranates image

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

2 cups flat-leaf parsley, finely chopped
1/2 cup fresh pomegranate seeds
1 cup diced, cored, unpeeled apples, preferably Pink Lady
1/2 cup diced red onion
1 1/2 to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
Coarse kosher salt
1 cup walnuts

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

TABBOULEH



Tabbouleh image

You've likely had Tabbouleh, a traditional Middle Eastern side dish, many times. Learn how to make this mix of bulgur, tomatoes, cucumbers, scallions, parsley, and mint at home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 cup bulgur (cracked wheat)
2 medium tomatoes, seeded and chopped
1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
1 cup finely chopped scallions, green and white parts
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
Juice of 2 lemons
1/3 cup olive oil
Coarse kosher salt and freshly ground black pepper, to taste

Steps:

  • Soak the bulgur in hot water for 10 minutes to plump the grains.
  • Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.

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