How To Make Tabbouleh Salad With Pomegranate Molasses Dressing
By Nicola Lando
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10 minutes prep time
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20 minutes cook time
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Easy
Tabbouleh is a traditional salad across the Middle East. Classically there would be far more parsley than bulgur wheat – perhaps only a few tablespoons of cooked wheat would be used in the recipe below. However, I prefer a little extra to make the salad more substantial.
What do you eat tabbouleh with?
Serve tabbouleh as part of a mezze spread, alongside BBQ chicken or lamb, with a chopped salad and flat breads. It’s also delicious with Turkish breads, and sliced veg such as avocado, olives and chopped tomato.
Is tabbouleh eaten hot or cold?
Tabbouleh is usually eaten cold, with hot dishes such as meat or fish to accompany it.
Where to store tabbouleh?
Tabbouleh is best eaten fresh, but you can store it in the fridge in an airtight container for a couple of days.
For more Levantine dishes see our collection of Middle Eastern recipes or browse our cookware to find more inspiration for recipes from around the world.
Ingredients Serves: 4
- 1/2 mug bulgur wheat
- 1 mug boiling water
- 75g parsley, chopped
- 1 tomato, finely diced
- Spring onion, white part only, minced (approx 25g)
- 2 tsp lemon juice
- 1 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Method
- To cook the bulgur wheat, pour together the bulgur wheat and boiling water into a small pan. Cover with a lid and bring to the boil. Remove from heat and leave to sit for 20 minutes. When the bulgur wheat is cooked and all the water is absorbed, spread out on a cold plate to cool quickly.
- Toss together the cooled bulgur wheat, parsley, tomato, spring onion, lemon juice, pomegranate molasses, olive oil, salt and pepper.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
