Tabbouleh is a Middle Eastern salad traditionally made of tomatoes, finely chopped parsley, mint, and onion, often containing bulgur. There are many variations on the theme: some add garlic or lettuce, or use couscous instead of tabbouleh.
I prepared this Tabbouleh for Rosh Hashana, the Jewish New Year, and made slight changes from the recipe I took from Omer Miller's cookbook: "The Israeli Cuisine". The quantities are merely suggestions – you can flood it with pomegranate seeds and herbs to your taste; no one will complain.
1-2 cups thick bulgur
1-2 cups fresh pomegranate seeds
1-2 cups chopped herbs (I like the combination of parsley, coriander, and mint, but you can also use celery or spring onions)}
1/2 of a chili pepper, chopped
Juice of one lemon or lime
1-2 tsp pomegranate concentrate
1/2 tsp brown sugar
Sea salt, freshly ground black pepper
Get to work:
+ Place burgul in bowl and fill with boiling water. Let soak for 20 minutes until the water is absorbed and the burgul is soft. Drain remaining liquids and let cool.
+ Place all salad ingredients in large bowl.
+ Mix sauce ingredients, pour over salad and mix. Season to taste.