Few foods sound as unappealing as bulgur, but I can promise you that there’s much more to it than just an unfortunate-sounding name. Bulgur is basically cracked wheat, made from the groat (yes, that is also an unfortunate name; it means ‘ hulled kernels’), of several different types of wheat. When cooked, it has a slight toothiness to it that’s incredibly pleasing to chomp and chew, much like al dente pasta. Bulgur is one of the main components of traditional tabbouleh salad, which just so happens to be one of my favorite salads due to its ease of assembly and bright vibrant flavors (don’t worry caesar, your parmesan + smokiness is keeping you at the #1 slot).

Tabbouleh Salad Recipe by Eva Kosmas FloresTabbouleh salad is a middle eastern dish that traditionally has bulgur, flat leafed parsley, tomatoes, cucumbers, and onions tossed altogether with some lemon juice and pepper. However, since it’s the dead of winter and the only tomatoes available are hard sad out-of-season ones, and the cucumbers at the store are limp, grainy, and flavorless, I’ve made a few little tweaks to incorporate some delicious, refreshing wintertime produce substitutes!

Tabbouleh Salad Recipe by Eva Kosmas FloresI’ve tossed in a generous portion of pomegranate kernels, so that with every bite you get a burst of their deliciously sweet tart juice, and some chopped kale, to add in a touch of lush fresh green flavor. There’s also some pistachios, because I like a little extra crunch in my salad, and a generous pinch of aleppo pepper flakes for some heat + middle eastern zing. The rest of the bunch (parsley, mint, lemon, etc) is very on par with the traditional version, and combined it makes for a very filling + refreshing winter tabbouleh salad that I know you’ll really enjoy.

Tabbouleh Salad Recipe by Eva Kosmas FloresAs for life around these parts, it’s been a *really* hectic first month of 2019. There’s been a lot of work coming in, which is good, but the leisurely-paced days of the early winter are long gone, which is a little sad. BUT, on the bright side, I’m heading out of town next week for a few days of sunshine with Jeremy in Mexico, so it will be a very welcome little escape from all the work that’s on my plate. I also tend to get a little seasonal affective disorder in the later parts of winter, and feeling some actual sunlight on my skin will do me some good, I think. Also, I believe tacos can heal all wounds, so I should be in tip top shape when I come back home! Wishing you all a wonderful February, and hope you enjoy this little tabbouleh salad as much as I did.

Tabbouleh Salad Recipe by Eva Kosmas Flores

Tabbouleh Salad

This delicious winter tabbouleh salad combines the brightness of fresh herbs and lemon with the deep richness of winter produce like pomegranate and kale. It's healthy, it's easy, and it tastes incredible. A win all around!

Course Salad
Cuisine Middle Eastern
Keyword tabbouleh salad
Total Time 30 minutes
Servings 4 people
Calories 362 kcal

Ingredients

Bulgur

  • 1 2/3 cup water
  • 1 cup dry bulgur
  • 5 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon aleppo pepper
  • 1 1/4 teaspoons flake kosher salt

Winter Tabbouleh Salad

  • 1 1/2 cups finely chopped fresh kale
  • 1 1/3 cup coarsley chopped fresh flat leaf parsley
  • 1 cup pomegranate kernels
  • 1 cup finely chopped red onion
  • 1/2 cup thinly sliced fresh mint
  • 1/4 cup roasted pistachios  chopped
  • 2 green onions thinly sliced
  • 1 teaspoon flake kosher sea salt

Instructions

Bulgur

  1. Bring the water to a boil, then mix together the boiling water, bulgur, lemon juice, olive oil, aleppo pepper, and salt in in heat proof bowl. Cover and set aside for 30 minutes, at which point the bulgur will be softened and cooked. Toss gently with a fork to fluff it up a bit. Set aside to cool to room temperature.

Winter Tabbouleh Salad

  1. In a large bowl, toss together the bulgur, kale, parsley, pomegranate kernels, red onion, mint, pistachios, green onion, and salt. Taste and add more salt if desired. Serve immediately, or cover and refrigerate for up to 4 days.

Nutrition Facts
Tabbouleh Salad
Amount Per Serving
Calories 362 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Sodium 1350mg 56%
Potassium 679mg 19%
Total Carbohydrates 46g 15%
Dietary Fiber 10g 40%
Sugars 8g
Protein 9g 18%
Vitamin A 92%
Vitamin C 90.3%
Calcium 12%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Tabbouleh Salad Recipe by Eva Kosmas FloresTabbouleh Salad Recipe by Eva Kosmas FloresTabbouleh Salad Recipe by Eva Kosmas FloresTabbouleh Salad Recipe by Eva Kosmas Flores

Like the Photos?
Love this Post? Share It With Friends!
  • Related Posts
    Adventures in Cooking

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Adventures in Cooking

    Discussion

    Ann Jordison says:
      Eva Kosmas Flores says: