Hearty bulgur is tossed with fresh parsley, mint, tomato and cucumbers in this refreshing veggie medley. A lemon pomegranate vinaigrette dresses the veggies and bulgur, while toasted walnuts lend their earthiness and feta punctuates the dish with a salty tang. This recipe comes to us from our friends at Foodista.
Serves 4
For the pomegranate vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- salt and pepper, to taste
To complete the Pomegranate Tabbouleh:
- 1/2 cup bulgur wheat
- 1/2 cup parsley, chopped
- 1/4 cup mint, chopped
- 1/4 cup green onions, sliced
- 1/2 cup tomato, cored and chopped
- 1/2 cup cucumber, chopped
- 1/4 cup walnuts, toasted
- 1/4 cup pomegranate seeds
- 1/4 cup feta, crumbled
To make the pomegranate vinaigrette:
Whisk the olive oil, lemon juice, pomegranate molasses, Dijon mustard and garlic together in a small bowl. Season with salt and pepper to taste and set aside.
To complete the Pomegranate Tabbouleh:
Bring 1 cup of water to a boil in a medium pot over medium high heat.
When water boils, turn off the heat. Add the bulgur, stir once, cover and let sit for 20 minutes, or until the water have been absorbed by the bulgur. Transfer the bulgur to large mixing bowl.
Add the chopped parsley, mint, green onions, tomato, cucumber, toasted walnuts, pomegranate seeds and feta to the bowl. Toss well, taking care to ensure all ingredients are evenly distributed.
Drizzle with about 3 tablespoons of the pomegranate vinaigrette. Toss well, taste for seasoning and add more vinaigrette or salt and pepper if desired. Divide into 4 servings and enjoy!
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