Wednesday, January 20, 2016

Tabouli with Fennel and Pomegranate

I have been making this dish for nearly 20 years and I still love it. It's rare for fennel and pomegranate to be available at the same time in the grocery, so I only get the chance to make it once or twice a year.

Tabouli with Fennel and Pomegranate
50 Quick and Easy Vegetarian Dishes

1 c bulgur wheat
2 bulbs funnel
1 red chili pepper, seeded and diced (opt)
1 stalk celery, finely sliced
2 T olive oil
zest of 2 lemons
juice of 2 lemons
6-8 scallions, chopped
6 T mint, chopped
6 T parsley, chopped
1 pomegranate
salt and pepper

Place bulgur in a bowl and add water to cover. Let stand 30 minutes.

Drain bulgur, pressing out any extra water.

Halve fennel bulbs and cut into very fine slices.

Mix all remaining ingredients together. Season well, cover, and set aside 30 minutes before serving.

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