Pomegranate-Cinnamon Tabbouleh
Pomegranate-Cinnamon Tabbouleh
Adapted from How to Eat Weekends by Lynne Rosetto
Kasper
Makes 6
s tugs
GRAIN
1l/2
cups medium or coarsely ground bulgur wheat
DRESSING
1 large garlic clove, minced
Generous l/4 teaspoon ground cinnamon
3 tablespoons pomegranate molasses*
2 to 3 tablespoons water or dry white wine
3/4 teaspoon salt
Freshly ground black pepper
1 large garlic clove, minced
Generous l/4 teaspoon ground cinnamon
3 tablespoons pomegranate molasses*
2 to 3 tablespoons water or dry white wine
3/4 teaspoon salt
Freshly ground black pepper
1/3 cup expeller-pressed canola or safHower
oil
S A LA D
2 Belgian endives or l/2 medium head of radicchio, trimmed, cored, and coarsely chopped
1 medium fennel bulb, cored, quartered, and coarsely chopped, fronds reserved
l/2 cup chopped fresh flat-leaf parsley
2 tightly packed tablespoons fresh mint, coarsely chopped
2 to 3 scallions (white parts only), thinly sliced
l/4 cup shelled, salted pistachios, coarsely chopped
Seeds from 1 large pomegranate, white membrane removed
Salt and freshly ground black pepper
2 Belgian endives or l/2 medium head of radicchio, trimmed, cored, and coarsely chopped
1 medium fennel bulb, cored, quartered, and coarsely chopped, fronds reserved
l/2 cup chopped fresh flat-leaf parsley
2 tightly packed tablespoons fresh mint, coarsely chopped
2 to 3 scallions (white parts only), thinly sliced
l/4 cup shelled, salted pistachios, coarsely chopped
Seeds from 1 large pomegranate, white membrane removed
Salt and freshly ground black pepper
DIRECTIONS
1. Soak the bulgur: Place the bulgur in a bowl
and add boiling water to cover by 2 inches.
Soak for 10 to 20 minutes, depending on the grind of the grain. Taste for tenderness, but
be sure its not mushy. Drain well, squeezing out as much extra moisture as possible by
wrapping the grain in a clean towel and wringing it out. If time allows, spread out the
bulgur on a fresh towel to help it dry a bit. Transfer the bulgur to a large bowl.
Soak for 10 to 20 minutes, depending on the grind of the grain. Taste for tenderness, but
be sure its not mushy. Drain well, squeezing out as much extra moisture as possible by
wrapping the grain in a clean towel and wringing it out. If time allows, spread out the
bulgur on a fresh towel to help it dry a bit. Transfer the bulgur to a large bowl.
2. Make
the dressing: In a medium bowl, combine the garlic, cinnamon, pomegranate
molasses, water, salt, and pepper to taste. Stir well. Add the oil in a slow stream while
whisking until emulsified.
molasses, water, salt, and pepper to taste. Stir well. Add the oil in a slow stream while
whisking until emulsified.
3. Make the salad: Toss into the bulgur the
endive, fennel, parsley, mint, scallions, and
pistachios. Gently fold in the pomegranate seeds and the dressing. Taste for seasoning and
add up to another l/4 teaspoon salt and pepper to taste. Garnish with the fennel fronds, and
serve.
pistachios. Gently fold in the pomegranate seeds and the dressing. Taste for seasoning and
add up to another l/4 teaspoon salt and pepper to taste. Garnish with the fennel fronds, and
serve.
Per
Seming:Calories 220; Fat 8 g; Sat Fat 0.5 g; Protein 6 g;Carbs 36 g; Fiber 8 g;
Cholesterol 0 mg; Sodium 260 mg.
*Pomegranate
molasses substitute: simmer 1 cup pomegranate juice and 1 tablespoon hesh lemon
juice until reduced to 3 tablespoons.
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