Dinner

Winter Tabbouleh with Raisins, Pomegranate, and Toasted Walnuts Recipe

Name: Winter Tabbouleh with Raisins, Pomegranate, and Toasted Walnuts Recipe
Prep time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 60g raisins; 200g medium bulgur wheat; 175g cauliflower florets, finely chopped; 1 small fennel bulb, trimmed, coarse outer leaves removed, chopped; 1 lemon, juiced; 25g chopped parsley; 20g mint leaves, chopped; 3 spring onions, finely chopped; 50g chopped walnuts, toasted; 15g dried barberries; 100g pomegranate seeds; 1 small garlic clove, finely chopped; ¼ tsp ground cumin; ¼ tsp ground cinnamon; 2 tbsp pomegranate molasses; 1 tsp honey; 4 tbsp extra virgin olive oil

ByEthan Lark January 19, 2026January 19, 2026

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Introduction

Winter tabbouleh is a fresh and vibrant twist on the traditional Middle Eastern salad, featuring bulgur wheat combined with seasonal ingredients like cauliflower, fennel, and pomegranate seeds. This dish is bursting with flavors and textures, making it a perfect light meal or a festive side dish during colder months.

A large white plate filled with a colorful salad made of small beige grains, chopped white pieces of vegetable, green herbs scattered throughout, dark brown raisins, bright red pomegranate seeds, and whole walnut halves on top. Two bronze spoons rest near the center of the plate, slightly digging into the salad. The plate is placed on a red cloth on a white marbled surface, with a small white bowl next to it full of pomegranate seeds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

60g raisins
200g medium bulgur wheat
175g cauliflower florets, finely chopped
1 small fennel bulb, trimmed, coarse outer leaves removed, chopped
1 lemon, juiced
25g chopped parsley
20g mint leaves, chopped
3 spring onions, finely chopped
50g chopped walnuts, toasted
15g dried barberries
100g pomegranate seeds
1 small garlic clove, finely chopped
¼ tsp ground cumin
¼ tsp ground cinnamon
2 tbsp pomegranate molasses
1 tsp honey
4 tbsp extra virgin olive oil

Instructions

Step 1: Place the raisins in a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 20 minutes.
Step 2: Meanwhile, put the bulgur wheat in another heatproof bowl. Pour boiling water over it to cover by about 2cm. Cover the bowl and soak for 15 minutes. Drain well and transfer to a serving bowl.
Step 3: Add the finely chopped cauliflower, fennel, and lemon juice to the bulgur. Stir to combine evenly.
Step 4: To prepare the dressing, mix the garlic, ground cumin, ground cinnamon, pomegranate molasses, and honey in a bowl. Gradually whisk in the olive oil until the dressing is smooth and well combined. Adjust seasoning to taste.
Step 5: Drain the soaked raisins and add them to the bulgur mixture along with the chopped parsley, mint leaves, spring onions, toasted walnuts, and dried barberries.
Step 6: Toss everything gently with the dressing until all the ingredients are well coated. Taste and adjust seasoning if needed.
Step 7: Finally, stir in the fresh pomegranate seeds just before serving for a burst of color and sweetness.

Tips & Variations

For a nuttier flavor, toast the bulgur lightly in a dry pan before soaking.
Substitute walnuts with toasted almonds or pistachios for a different crunch.
Barberries can be swapped with dried cranberries if unavailable, adding a similar tartness.
Adjust the amount of pomegranate molasses and honey to balance sweetness and tang to your liking.
This salad pairs well with grilled meats or roasted vegetables for a complete meal.

Storage

Store the tabbouleh in an airtight container in the refrigerator for up to 2 days. Because of the fresh ingredients, it is best enjoyed within this time to retain its texture and flavor. If stored, add the pomegranate seeds just before serving to keep them fresh and vibrant. Reheat is not recommended as the salad is best served chilled or at room temperature.

How to Serve

A large white plate filled with a colorful bulgur salad, showing multiple layers of small tan bulgur grains as the base, mixed with chopped white pieces of fennel and green herbs scattered evenly throughout. On top, bright red pomegranate seeds and dark brown raisins add vibrant color, while walnut halves are spaced around the salad for texture contrast. Two bronze spoons rest inside the dish, and next to the plate, a small white bowl is filled with more red pomegranate seeds. The scene is set on a white marbled surface with a red cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad gluten-free?

Traditional bulgur wheat contains gluten, so it’s not suitable for a gluten-free diet. However, you can substitute bulgur with cooked quinoa or millet for a gluten-free version while maintaining texture and nutrition.

How can I make this salad ahead of time?

You can prepare all ingredients and dressing separately and store them in the refrigerator. Combine and toss everything together shortly before serving to keep the salad fresh and sparkling.