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