Fall Tabbouleh with Apples, Walnuts, and Pomegranates
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Last Thursday morning I made two pies, juiced some lemons, emptied the contents of a few bottles into a bowl and called my contributions to Thanksgiving done. Later that morning, we drove down to my sister’s in Rhinebeck, where we met up with my three parents and kicked off the holiday season. My sister roasted the turkey in the romertopf, my mother’s preferred method, and a few hours later, the feast was ready: we set out the cranberry sauce, the stuffings, the gratin, my mom’s roasted Brussels sprouts with grapes, and cranberry-walnut dinner rolls. I made sure everyone’s punch glass was full, then took a 90-minute nap on the couch, waking up just in time for pie. It was incredibly relaxing. I hope yours was, too.
With a fridge full of leftovers, I spent some time over the weekend paging through a few cookbooks, in particular Zahav, which I’ve had out from the library for a few weeks now. When I came across the traditional tabbouleh recipe and read in the notes about a fall variation that included pomegranates, apple, and walnuts, I needed to make it immediately — nothing sounded more refreshing. What’s more, no cooking was required — bulgur simply needs to be soaked in cold water for about an hour.
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.
After the bulgur soaks for an hour, this salad takes about 10 minutes to throw together. Watch it live!
Fall Tabbouleh Salad
- Total Time: 1 hours 15 minutes
- Yield: 6 to 8
From Michael Solomonov and Steven Cook’s Zahav Original recipe calls for 1/2 cup dried bulgur and 2 cups parsley, which is a little heavier on the parsley than this one. Adjust to your liking. Traditional tabbouleh is very heavy on the parsley. Original recipe also calls for equal parts olive oil to lemon. I like mine a little less lemony than equal parts, but this is a salad that should be dressed to your liking. Toast walnuts on a sheet pan at 350ºF for 10 to 15 minutes or until lightly golden and fragrant.Cooked quinoa can be used in place of the parsley. Golden raisins would be a nice addition.
- 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
- 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.
- Prep Time: 15 minutes
- Cook Time: 1 hours
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24 Comments on “Fall Tabbouleh with Apples, Walnuts, and Pomegranates”
This looks super yummy and healthy and I will definitely try it. I loved your video too – You are so real and unpretentious and this is so refreshing! ?
Thank you Marilena!! Means a lot. You are kind 🙂 🙂 🙂
I used to use my Romertopf all the time but when it developed a big crack, I threw it out and didn’t replace it. So I’m dying to know — how large a turkey can you fit in it? Mine saw only chicken and I’ve forgotten how delicious that chicken was. Thanks for the reminder! I enjoy your blog very much. Happy holidays to you and your family.
Hi Amy! It was a 13-lb. turkey. It was really good — so juicy! I will say it was very awkward getting the pan in and out of the oven with the large bird — very cumbersome — but I suppose this is the reality with every pan holding a turkey. My mom gave one, and I feel inspired to use it again…I go through phases with it. It’s kind of a pain to soak, but the results are always so good. Thank you for the kind words. Happy holidays to you as well!!
Is the point just to get the pomegranate seeds out? If that’s the case, can you just buy pomegranate seeds? Thanks!
I’m out of the habit of making big grain salads for lunch. This is just the recipe to get me back in the game, it looks fantastic!
I was, too, Tracy, and this one did it for me!
This dish looks amazing! I love bulgur!
Thank you, Julie!
Oh yes ! Cannot resist bulgur ! Thank you ! Have a pleasant weekend !
My favorite salad, made it three times already, since your video……love love love
Thank you again….
So happy to hear this, Anne! Thank you for writing in.
I made this delicious and beautiful salad last night for dinner. I added only one pomegranate and more apple (one small Stayman and 1 large Mutsu). I didn’t measure the parsley, but it was probably not 2 cups when chopped. I tried it without golden raisins and then added some. A nice addition as you suggested, but not necessary; however, if anyone adds raisins, I think the golden would be preferred to dark raisins because they are a little less assertive (less “raisiny” ) in taste. Your paddling the pomegranate technique works so well and eliminates staining your hands. I did add the 1/2 cup olive oil. Also, if your readers can find “Duru” coarse bulgur, they will be in for a treat. This would be a lovely for a dinner party too. It’s surprising how much one cup of bulgur yields although it’s very difficult to restrain from thirds.
So happy to hear this, Liz! Glad to know the golden raisins are optional.
I just discovered that my favorite “Duru” Turkish bulgur is available on Amazon. I prefer the coarse, but they’re all good.
Just found your blog. Wow was this good! I’ll be coming back here often.
I love your kitchen table by the way.
I’m so happy to hear this, Tom! Thanks so much for writing in. And thanks re table — it was in my parents’ basement, so I snuck off with it 🙂
Well… I just came across your website and I have made several of your dishes. You are a truly amazing chef! People have been asking me for the recipes and I’ve linked to your site, I hope they become believers too! I made this wonderful salad as a side dish, unfortunately I had to make it again because I couldn’t resist eating nearly half of it for lunch. Or I guess fortunately, depending on how you look at it? Anyway, thank you so much!
You are too sweet Ilana!! Thank you so much. This means so much. And i know, I find these sorts of salads addictive, too. Happy Happy New Year!!
Hi, I’m hoping to make this for some friends -not fall I know but it looks so good! Can I make it a day ahead? Or morning of? Thanks!
Yes, absolutely! I might hold off on adding the parsley till the day you serve it, but otherwise, this holds up really well in the fridge. Go for it.
Can’t wait to make this! I’m new to cooking so I have to ask: How/why can you use quinoa in place of parsley?
Hi Amanda! Can you clarify? Did I say somewhere that you can use quinoa in place of parsley?? It’s a typo if I did! So sorry for the confusion.