Tabbouleh With Apples, Walnuts and Pomegranates
Updated April 21, 2016
Ryan Collerd for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups flat-leaf parsley, finely chopped
½ cup fresh pomegranate seeds
1 cup diced, cored, unpeeled apples, preferably Pink Lady
½ cup diced red onion
1 ½ to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
3 to 4 tablespoons honey
¼ cup lemon juice
½ cup extra virgin olive oil
Coarse kosher salt
1 cup walnuts
Nutritional analysis per serving (6 to 8 servings)
16 grams carbs; 273 calories; 11 grams monosaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 2 grams fiber; 222 milligrams sodium; 3 grams protein; 12 grams sugar
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.