Tabouleh with Pomegranate
Friday, 30 September 2011
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Recipe from Home Made by Yvette van Boven ("Stewart, Tabori and Chang", 2011)Eat as a main meal with white wine or a delicious rosé.
- 2¼ cups coarse bulghur (available from Arab delicatessens or organic supermarkets)
- 11 cups fresh fava beans
- 2 cups green beans
- 4 large bunches of herbs:
- parsley (preferably flat-leaf)
- lots of mint, dill, or tarragon
- 2 pomegranates
- juice of 2 lemons
- 2/3 cup high-quality olive oil
- salt and freshly ground pepper
Bring 2½ cups water to a boil; add the salt and bulghur. Cook on low heat for 2 minutes and remove from heat to allow the bulghur to further simmer. Stir occasionally to loosen any grains. The grains must be nice and al dente. If they are still too hard, add a little boiling water; if they are too wet, put the pan back on the heat and stir until all the water has evaporated.
Shell the fava beans and blanch briefly in salted water. Rinse them in cold water. Pod the fava beans again to remove the gray "skin" from the bean by making a cut in the side and squeezing out the green bean.
Blanch the green beans, rinse in cool water, and cut into three pieces.
Coarsely chop all the herbs. Cut the pomegranates into sections and fill a large bowl halfway with water. Remove the seeds from the peel under water. The bitter white pith will float and the arils (seeds) will sink. Remove the white pith from the water and drain the arils.
Once the bulghur is fluffy and fully cooled, fold in all the ingredients.
Season the salad with lemon juice, olive oil, and salt and pepper.
You can easily prepare this salad in advance. It can only get better.
Last Updated ( Friday, 30 September 2011 )