Description
This vibrant Winter Tabbouleh salad is a refreshing twist on the classic Middle Eastern dish, featuring wholesome bulgur wheat combined with finely chopped cauliflower, fennel, fresh herbs, toasted walnuts, and a medley of dried and fresh fruits. The salad is dressed with a bright and aromatic pomegranate molasses dressing infused with garlic, cumin, and cinnamon, creating a harmonious blend of flavors perfect for a healthy, seasonal meal or side dish.
Ingredients
Scale
Soaking Ingredients
- 60g raisins
- 200g medium bulgur wheat
Salad Ingredients
- 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
Dressing Ingredients
- 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
- Soak the raisins: Place the raisins in a heatproof bowl and cover with boiling water from the kettle. Allow them to soak for 20 minutes to plump up and soften.
- Soak the bulgur wheat: In a separate heatproof bowl, add the bulgur wheat and pour boiling water over it until it is covered by about 2 cm. Cover the bowl and leave it to soak for 15 minutes until the bulgur is tender. Then drain the bulgur well and transfer it to a large serving bowl.
- Combine the vegetables and lemon juice: To the bowl with bulgur, add the finely chopped cauliflower florets, chopped fennel, and fresh lemon juice. Stir well to incorporate all the fresh ingredients evenly.
- Prepare the dressing: In a small bowl, combine the finely chopped garlic, ground cumin, ground cinnamon, pomegranate molasses, and honey. Whisk these ingredients together while gradually drizzling in the extra virgin olive oil to form a smooth, well-emulsified dressing. Taste and adjust seasoning if necessary.
- Mix in the soaked fruits and herbs: Drain the soaked raisins and add them to the bulgur mixture along with the chopped parsley, chopped mint leaves, finely chopped spring onions, toasted walnuts, and dried barberries. Toss everything well to combine.
- Dress the salad and finish: Pour the dressing over the salad mixture and toss thoroughly to ensure every ingredient is coated. Taste for seasoning one more time and then gently fold in the fresh pomegranate seeds for added texture and burst of flavor just before serving.
Notes
- Soaking the bulgur wheat instead of cooking it with heat helps retain a pleasant chewy texture suited for tabbouleh.
- To toast walnuts, dry roast them in a skillet over medium heat for 5-7 minutes until fragrant, stirring frequently to prevent burning.
- Barberries add a tangy contrast to the sweetness of raisins and pomegranate; they can sometimes be substituted with dried cranberries if unavailable.
- For a nut-free version, omit walnuts or replace with toasted sunflower seeds.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 24 hours.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: winter tabbouleh, bulgur wheat salad, pomegranate molasses dressing, Middle Eastern salad, healthy vegetarian salad, cauliflower tabbouleh, seasonal salad
