Recipes

Pomegranate and Almond Tabbouleh

Pomegranate and Almond Tabbouleh
Photo by Rush Jagoe

Pair with hummus or alongside Alon Shaya’s entrees, this nutty pomegranate and almond tabouleh completes the main courses.

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yields

6 servings

    Tabbouleh
  • ½ cup bulgur wheat
  • 1 cup water
  • 2 teaspoons salt
  • ½ cup red onion, diced small
  • 1 tablespoon mint, thinly sliced
  • ½ lemon, juiced
  • ½ cup pomegranate seeds
  • 3½ cups parsley, picked and chopped
  • 1½ cups sliced almonds, toasted
  • 1 cup Tabbouleh Vinaigrette (recipe follows)
    • Tabbouleh Vinaigrette
  • 4 tablespoons lemon juice
  • 1 teaspoon preserved lemon, chopped brunoise
  • ⅛ teaspoon salt
  • ¾ teaspoon baharat
  • ⅛ teaspoon ground allspice
  • ⅓ cup olive oil
steps
  1. Place bulgur in medium bowl.
  2. Bring water with ¼ teaspoon salt to boil in small sauce pot.
  3. Pour water over bulgur and cover with kitchen towel. Let sit for 10 minutes then drain off any excess liquid.
  4. Refrigerate bloomed bulgur until chilled.
  5. Mix bulgur with all other ingredients, toss in vinaigrette, and season with remaining salt.

Tabbouleh Vinaigrette

  1. Combine all ingredients in bowl and whisk together.
Date Published: 12.05.15
  • from Chef Alon Shaya of Shaya, New Orleans, Louisiana

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