This delicious and healthy twist on a traditional Middle Eastern parsley salad combines fresh parsley & mint, bulgur wheat, pomegranate seeds and red apple to make this winter version of tabbouleh. It's so flavorful served as a side dish or as a light meal.
Tabbouleh is a traditional Middle Eastern salad traditionally made with finely chopped parsley, mint, tomatoes, onion, bulgur and herbs. some variations use lettuce or semolina instead of bulgur. This winter tabbouleh recipe is made with a twist and uses red apple and pomegranate seeds.
The key ingredients for this easy winter tabbouleh recipe are the following:
cooked bulgur wheat - bulgur is the traditional ingredient for tabbouleh, but feel free to use quinoa istead.
parsley - I used flat parsley, but you can easily use curly leaf parsley.
fresh mint - If you don't have fresh mint, feel free to use 1 tbps. of dried mint.
red apple - adds a bit of sweetness, which works perfectly.
pomegranate seeds - adds the perfect amount of crunch.
a simple lemon vinaigrette - extra virgin olive oil, lemon juice and some salt & pepper to taste.
While the bulgur is being cooked, prepare all of the other ingredients. Start with the dressing. In a small bowl add olive oil, lemon juice and salt & pepper. Whisk well to combine and set aside.
Finely chop parsley and mint, place them in a large mixing bowl and add pomegranate seeds. Add the cooked and slightly cooled bulgur plus the dressing and toss well to combine. You can either place the red apple slices and serve straight away or chill for an hour or overnight in the fridge. Just remember to add the apple slices straight away before serving.
Storage: This winter tabbouleh lasts for approximately 4 days in the refrigerator (without the apple slices).
What do you eat winter tabbouleh with?
We love this winter tabbouleh along with homemade hummus, flatbread or roasted salmon and veggies.
You can also eat this salad on its own as a light meal or dinner. Top with some protein (chickpeas or lentils) for a more filling meal.
Preparation time: 20 minutes
For the salad:
a bunch of fresh parsley, finely chopped
3 tbsp fresh mint, finely chopped
1 cup bulgur wheat, cooked
1 red apple, cut in thin slices
5 tbsp. pomegranate seeds
For the dressing:
3 tbsp extra virgin olive oil (Ageras evoo)
lemon juice from 1/2 lemon
salt & pepper
Add 1 cup bulgur wheat to a saucepan with 2 cups of water, 1 tbps. olive oil and some salt. Stir and bring to a boil. Reduce heat to low, cover with the lid and simmer for about 15 minutes, or until all of the liquid is absorbed. Transfer bulgur to a mixing bowl and set aside to cool.
In a small bowl whisk together lemon juice, extra virgin olive oil, salt & pepper.
In a large bowl add cooled bulgur, parsley, mint and pomegranate. Pour dressing over the salad and toss well to combine.
Place apple slices over the salad and serve.
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