Recipe Detail

Pomegranate-Parsley Tabbouleh

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Number of Servings:


  1. 1 cups - whole freekeh, soaked overnight if possible
  2. - kosher salt, freshly ground pepper
  3. 1 - small shallot, finely chopped
  4. 1 - small serrano chile, finely grated
  5. 1 - 1" piece ginger, peeled, finely grated
  6. 1/2 cups - extra virgin olive oil
  7. 1/4 cups - fresh lime juice
  8. 1 whole - maple syrup
  9. 2 teaspoons - sumac, plus more for serving
  10. - pomegranit seeds (or from 2 pomegranates)
  11. 1 - big bunch parsley, leaves and tender stems very coarsely chopped (about 1 1/2 cups)
  12. 1 - small fennel bulb, fronds torn, bulb and stalks thinly sliced
  13. - handful of mint leaves, torn if larg
  14. - flaky sea salt


Step 1 Cook freekeh in a large pot of boiling salted water until al dente, 20?30 minutes. Drain and spread out on a rimmed baking sheet; season with kosher salt and pepper while still warm. Let cool.

Step 2 Meanwhile, whisk together shallot, chile, ginger, oil, lime juice, maple syrup, and 2 tsp. sumac. Taste dressing and season with kosher salt. Let sit 10 minutes.

Step 3 Cut pomegranates in half. Working over a large bowl, hold a pomegranate half cut side down in your palm with your fingers stretched wide. Use a wooden spoon to forcefully and repeatedly smack pomegranate skin, which will send the seeds raining down into the bowl. Repeat with remaining pomegranate. Fill bowl with cold water to cover seeds. Skim off any little bits of pith that float to the surface; drain seeds and shake off excess liquid.

Step 4 Toss parsley, fennel, fennel fronds, and mint in a large bowl. Add freekeh, season with kosher salt, and toss gently to combine. Add dressing and toss with your hands to thoroughly coat ingredients. Add pomegranate seeds and toss gently to disperse. Sprinkle with sea salt and more sumac.




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