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Try this Pomegranate and Almond Tabbouleh recipe from chef Alon Shaya
Pomegranate and Almond Tabbouleh
This simply dressed recipe for Tabbouleh grain salad from Alon Shaya is a delicious and healthy addition to your table for Passover or any other special occassion.
Recipe courtesy of Chef Alon Shaya of Shaya.
Ingredients
For the tabbouleh:
- 3 1/2 Cups picked parsley, chopped
- 1 1/2 Cup sliced almonds, toasted
- 1/2 Cup bulgur wheat
- 1/2 Cup red onion, diced small
- 1 Tablespoon mint thinly sliced
- Juice of half a lemon
- 1/2 Cup pomegranate seeds
- 1 Cup tabbouleh vin (recipe below)
- 2 Teaspoons salt
For the tabbouleh vin:
- 4 Tablespoons lemon juice
- 1 Teaspoon preserved lemon, brunoise
- 1/8 Teaspoon salt
- 3/4 Teaspoons baharat
- 1/8 Teaspoon allspice, ground
- 2/3 Cups olive oil
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
Pomegranate and Grain Tabbouleh
Tabbouleh, also known as “global salad” is a popular dish all over the world – and I can see why.
Traditionally from middle eastern cuisine, it’s a super versatile dish and a great way to get a balanced dish of grains, vegetables and fats. Commonly made from bulgur wheat, fresh herbs and vegetables it’s a really fresh dish that can be really quick and easy to make.
Using pre-cooked grains is a great little cheap way to make this dish even more convenient to make. By buying or using a mixture of grains, this can increase the fibre content of the dish and help to increase the variety in your diet.
Ingredients
- 250g Cooked grains – I used mixed quinoa
- 50g Pomegranate seeds
- ½ Cucumber (around 150g)
- 12 Cherry tomatoes (around 200g)
- 3 Spring onions, thinly sliced (roughly 75g)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Squeeze of lemon
- Salt and pepper
- 30g Fresh mint, roughly chopped (other fresh herbs also work well)
- 25g Flaked almonds, toasted
Instructions
If cooking your grains from scratch, begin by cooking them following the instructions on the back of pack. Once cooked, drain and leave to cool.
Whilst cooking your grains, prepare your vegetables. Chop the cucumber into small chunks (roughly 1cm cubes), halve or quarter the cherry tomatoes, slice your spring onions and roughly chop the fresh mint.
In a large mixing bowl, combine the cooled grains with the cucumber, tomatoes, pomegranate, spring onions and mint. Stir through the olive oil, pomegranate molasses and a squeeze of lemon juice and season with salt and pepper. Taste the tabbouleh, adjusting the seasoning and adding a little more lemon juice or olive oil if needed.
Finish by garnishing the tabbouleh with some toasted flaked almonds. To toast the almonds, simply place them in a non-stick frying pan on medium heat for 3-5 minutes, keeping a close eye to make sure they don’t catch – as soon as they become lightly golden, remove from the heat.
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