Tabbouleh With Apples, Walnuts and Pomegranates

5.0(465)

This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.

by Joan Nathan

Middle EasternEasy, Quick

Servings

(6–8)

Total time

15 min

Calories / serving

273 kcal

Ingredients (10)

serves

2 cups flat-leaf parsley, finely choppedparsley
1/2 cup fresh pomegranate seedspomegranate
1 cup diced, cored, unpeeled apples, preferably Pink Lady
1/2 cup diced red onionred-onion
1 1/2 to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepperpepper
3 to 4 tablespoons honeyhoney
1/4 cup lemon juicelemon-juice
1/2 cup extra virgin olive oilextra-virgin-olive-oil
Coarse kosher saltsalt
1 cup walnutswalnut

Instructions (3 steps)

01Mix 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.
02In 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.
03

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Rich recipe — supports nutrition-aware planning.