Chef Alon Shaya's Pomegranate and Almond Tabbouleh

Posted by: Laura Blum on Tuesday, April 26, 2016
Pomegranate and Almond Tabbouleh

Pomegranate and Almond Tabbouleh

3 1⁄2 cups picked parsley chopped
1.5 cups sliced almonds toasted
1⁄2 cup bulgur wheat
for blooming
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
 

Place bulgur in a medium sized bowl. Bring 1 cup water with 1⁄4 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.

Tabbouleh Vin

4 tablespoons lemon juice
1 teaspoon preserved lemon, brunoise

1/8 teaspoon salt
3⁄4 teaspoon baharat
1/8 teaspoon allspice, ground
2/3 cup olive oil

Combine all ingredients in a bowl and whisk together.




Comments

0 comments on "Chef Alon Shaya's Pomegranate and Almond Tabbouleh"

Leave a Comment