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Pistachio Pomegranate Tahini Tabbouleh


  • Author: Sara Haas
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings, 1 cup each 1x

Description

Traditional tabbouleh is one of my favorite foods. But I love playing with the flavors like I did with this Pistachio-Pomegranate version.


Scale

Ingredients

  • ¾ cup bulgur
  • ¼ tsp kosher salt
  • 1 ½ cup boiling water

For the dressing:

  • ¼ cup POM Wonderful 100% Pomegranate Juice
  • 2 Tbsp tahini
  • 1 clove garlic, minced
  • 1 Tbsp fresh lemon juice
  • 1/8 tsp kosher salt
  • 1 Tbsp + 1 ½ tsps extra virgin olive oil

For the tabbouleh:

  • ¾ cup roughly chopped Wonderful Lightly Salted Pistachios
  • 1 cup chopped fresh parsley
  • ¾ cup chopped fresh mint
  • 1 cup cherry tomatoes, halved (quartered, if large)
  • ¼ cup chopped green onion
  • ½ cup chopped tart green apple or ½ cup pomegranate arils, plus extra for garnish

Instructions

  1. Place bulgur and ¼ teaspoon salt in a medium bowl and stir to combine. Pour boiling water over bulgur and immediately cover the bowl with a piece of plastic wrap. Let bulgur steam until cooked, about 20 minutes.
  2. While bulgur is steaming, prepare the dressing: Combine pom juice, tahini, garlic,  lemon juice and 1/8 teaspoon salt in a bowl. Whisk in olive oil. Set aside.
  3. Drain any excess water from bulgur. Allow to cool slightly, then toss with pistachios, parsley, mint, salt, tomatoes, green onion and apple or pomegranate arils. 
  4. Transfer to a serving dish and garnish with extra pistachios/pomegranate arils.
  • Category: Side