WALNUT, FETA & APPLE TABBOULEH
Not your usual Tabbouleh, this salad merely has a similar consistency and shares some common ingredients with its authentic cousin. It has a lot of crunch thanks to the apple, radish and walnuts, and involves no actual 'cooking'. The bulgur and dressing could easily be made a day in advance, but I do find it tastes best if the salad, fully combined, is allowed to sit for about 30 minutes to an hour before serving. Ideal to share, bring it along to your next potluck party! Serves 6-8 easily as a side. Prep time includes the 30 minutes it takes for the bulgur to soak.
Provided by magpie diner
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the bulgur into a medium sized ceramic or Pyrex bowl. Pour the boiling vegetable stock over top and stir. Cover it with a loose fitting lid or a tea towel and set aside for 30 minutes. If using frozen peas, set them into a similar bowl and cover with boiling or very hot water and set aside.
- Finely mince the clove of garlic, or pass through a garlic press. Place it in a small bowl and whisk together with the rest of the dressing ingredients; apple cider vinegar, olive oil, marjoram, sea salt and black pepper. Set aside. While the bulgur and dressing sit, prepare the rest of the ingredients.
- Keep in mind that a small dice will best suit the fine bulgur wheat (i.e., a 1/4-1/2 inch dice). Dice the green apple, add it into your salad bowl and sprinkle with the single teaspoon of vinegar (to stop it from browning). Seed and dice the tomato, dice the red onion and the radish and add them all into the salad bowl along with the feta cheese and walnuts. Finely mince the fresh parsley and add it to the bowl.
- By now 30 minutes have likely passed, check the bulgur by fluffing it with a fork. It should be cooked, but still al dente. Allow it to cool down slightly if it hasn't already.
- Add the peas to the salad (straining first of course if they were previously frozen), along with the cooled down bulgur. Re-whisk the dressing and pour it over the salad, toss gently to thoroughly combine. Enjoy!
Nutrition Facts : Calories 357.7, Fat 23.1, SaturatedFat 5.7, Cholesterol 22.2, Sodium 484.7, Carbohydrate 30.6, Fiber 8.1, Sugar 6.5, Protein 11.3
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Zafar Kathia na113
[email protected]I can't wait to try this tabbouleh recipe!
Hashim Malik
[email protected]This tabbouleh is the perfect dish to bring to a potluck or party.
Dagi Man
[email protected]I love the combination of walnuts, feta, and apples in this tabbouleh. It's so unique and flavorful.
Ritesh Gurung
[email protected]This tabbouleh is a delicious and healthy side dish.
Foster Simelane
[email protected]This tabbouleh is a great way to use up leftover quinoa. It's also a great make-ahead dish.
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[email protected]I've made this tabbouleh several times now and it's always a hit at parties. It's so easy to make and it's always a crowd-pleaser.
Thalia Hernandez
[email protected]This tabbouleh is the perfect summer dish. It's light, refreshing, and flavorful. I love serving it with grilled chicken or fish.
Saffie Hamad
[email protected]I'm not a big fan of tabbouleh, but this recipe changed my mind! The walnuts and apples give it a really unique and delicious flavor.
Mdkader Kader
[email protected]This tabbouleh is so easy to make and it's always a hit with my family and friends. I love that I can make it ahead of time and it still tastes great.
Kaka
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of walnuts, but I'm so glad I did! The walnuts add a really nice flavor and texture to the tabbouleh.
Shadows Nite
[email protected]This is the best tabbouleh I've ever had! The walnuts add a nice crunch and the feta and apples give it a creamy, tangy flavor.
Qalifo Muse
[email protected]I've made this tabbouleh several times now and it's always a crowd-pleaser. It's so refreshing and flavorful.
Agustin Agustin
[email protected]This tabbouleh was a hit at my last potluck! The combination of walnuts, feta, and apples was unique and delicious. I'll definitely be making this again.