Rosh Hashanah Tabbouleh Salad
Yield 6 people
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Description
This salad is always hit during high holidays gatherings. Feel free to double the recipe. Kosher, Pareve
Equipment
Ingredients
For the Burglar:
- 1 cup (200 grams) dried fine Burglar wheat
- 2 Tablespoons (30ml) olive oil
- 1/4 teaspoon salt
- 1 cup (240 ml) boiling water
For the Salad:
- 1/2 cup fresh pomegranate seeds
- 1/2 cup dried cranberries
- 1 teaspoon lemon zest don't skip
- 1 cup finely chopped herbs a mix of parsley and mint
- 1-2 Persian cucumbers finely diced
For the dressing:
- 1/4 cup olive oil
- 1 small lemon juiced
- 1/4 teaspoon salt or more to taste
- optional 1 Tablespoon pomegranate molasses or honey
Instructions
- Place the Bulgur wheat in a bowl with olive oil and salt, and pour the boiling water over it. Let it sit for about 15 minutes or until the Bulgur is tender and has absorbed the water. Fluff it with a fork.
- Combine the cooked Bulgur, pomegranate seeds, dried cranberries, lemon zest, chopped herbs, and cucumbers in a large mixing bowl. Mix well.
- Whisk together the olive oil, fresh lemon juice, pomegranate molasses (or sweetener of choice), and salt to make the dressing in a separate small bowl.
- Pour the dressing over the tabbouleh salad and toss until everything is evenly coated.
- Taste the salad and adjust seasoning if necessary.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
How to store Tabbouleh salad?
Tabbouleh is best stored in the refrigerator. Transfer any leftover salad into an airtight container and keep it in the refrigerator for up to 3 days.
If you plan to serve the stored tabbouleh later, give it a gentle toss before serving to redistribute the flavors and dressing.
Avoid Freezing: Tabbouleh is best enjoyed fresh, and freezing it is not recommended, as the texture of the vegetables and herbs may not hold up well after thawing.
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