Fall Tabbouleh with Apples, Walnuts, and Pomegranates
Description
I made the salad, then made it again immediately afterwards on Facebook Live, then found myself with four quart containers stuffed with fall tabbouleh salad. There are worse problems to have. This salad is the loveliest mix of textures and flavors—sweet, tart, crunchy. We’ve been snacking on it all week. I think golden raisins would be nice in here, too. Hope you all are well.
Ingreadient :
- 1 cup bulgur
- 1 large bunch parsley, leaves removed and finely chopped to yield about 2 cups
- 1 apple, peeled and diced
- 1 red onion, peeled and finely diced
- 1 cup walnuts, toasted and crushed, see notes above
- 2 pomegranates, halved
- 1/2 cup olive oil
- 1 to 2 lemons, halved
- 1 to 2 teaspoons kosher salt or to taste
- freshly cracked pepper to taste
Direction :
- Place the bulgur in a large bowl. Cover with cold water by a few inches. Let sit for at least one hour. Drain. Transfer to another large bowl.
- Add the parsley, apple, onion, and walnuts. Place one half of the pomegranate in your hand, halved side down. With a wooden spoon, beat the heck out of it until all of the arils have dropped into the bowl. This video may offer some guidance. Repeat with remaining pomegranate halves.
- Add half of the olive oil, the juice of 1 lemon (straining out the seeds), and 1 teaspoon kosher salt. Add pepper to taste. Toss to coat. Taste. Add the remaining oil if desired, the juice of the second lemon or as much to taste as you would like and more salt and pepper to taste. I’ve been using about 1.5 teaspoons kosher salt and the juice of two lemons. I’ve also adjusted with 1/2 a teaspoon of sugar to counter the tartness.
