Tabbouleh With Apples, Walnuts and Pomegranates
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups flat-leaf parsley, finely chopped
- ½cup fresh pomegranate seeds
- 1cup diced, cored, unpeeled apples, preferably Pink Lady
- ½cup diced red onion
- 1½ to 2teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
- 3 to 4tablespoons honey
- ¼cup lemon juice
- ½cup extra virgin olive oil
- Coarse kosher salt
- 1cup walnuts
Nutritional analysis per serving (8 servings)
273 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 3 grams protein; 222 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
- Step 2
In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
- Step 3
Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)
Private Notes
Comments
How much Tabbouleh?
I mixed this with about 3 cups of cooked quinoa. Really delicious! :)
It absolutely requires quinoa. Also pomegranate seeds are out of season and very expensive and we used cranberries as a substitute. Finally watch the chipotle, 2 tsp is a bit much.
I made this for RH, but I think I did something wrong, this turned out horribly. I did add quinoa, and the whole thing was a lumpy gooey mess. Not really like a “salad.“ Just too heavy. Kind of redundant with the charoset.
This dish did not work out for me at all! I added about a cup and a half to 2 cups of cooked quinoa, and the whole thing was a soggy mess, not like a salad at all. The consistency was much more like the charoset, so felt a little redundant. I would not make this again.
Substituted toasted almonds for the walnuts and served over farro. Delicious.