Herb Tabbouleh with Pomegranate & Za’atar Dressing

The herb tabbouleh with pomegranate and za’atar dressing recipe comes from Jamie Oliver. It gets my attention because of the sparkling pomegranate seeds. There is one pomegranate sitting in the fridge for quite a while waiting for a salad to bring it to life. I call it a salad since I put in, primarily, arugula and pomegranate seeds, as opposed to a lot of herbs that dominate the traditional tabbouleh.

For the best way to seed a whole pomegranate. See it here.

This tabbouleh is really simple to make. There is not a lot of prep work in chopping up copious amount of herbs like you’d normally would. Quite to my surprise, the only herbs in this recipe are green onions and thyme. What happens to mint and parsley? Well, that’s fine considering time is tight around this time of the year. After soaking the bulgur wheat in cold water, the only step left is to make the dressing.

The dressing is unusual for its ingredients and flavor. It has an unmistaken middle-eastern flair using pomegranate molasses and za’atar. Afterall, I know I have these ingredients in the far corners of my pantry. Finally, I find a suitable recipe to showcase these wonderful and infrequently-used ingredients.

Merry Christmas, my friends!

Print Recipe

Herb tabbouleh with pomegranate & za’atar dressing

Serves: 6

Ingredients

• 400 g medium-grain bulgur wheat
• 1 bunch of spring onions
• 120 ml extra virgin olive oil
• 3 lemons
• 1 large handful of mixed micro herb and salad leaves
• POMEGRANATE & ZA'TAR DRESSING:
• a few sprigs of fresh thyme
• 1 pomegranate
• 1 tablespoon pomegranate molasses
• ½ teaspoon za’atar
• 4 tablespoons extra virgin olive oil

Instructions

1

Place the bulgur wheat in a large bowl, cover with cold water and soak for 1 hour or longer, if possible.

2

Drain in a fine colander and transfer to a serving bowl.

3

Trim and slice the spring onions, then add to the bowl with the oil and lemon juice. Season generously with sea salt and black pepper.

4

Pick and finely chop the thyme leaves, then combine with the seeds and juice from the pomegranate and the remaining dressing ingredients in a small bowl with some sea salt.

5

Mix the micro leaves with the bulgur wheat, then toss through the dressing and serve.

Notes

https://www.jamieoliver.com/recipes/vegetables-recipes/herb-tabbouleh-with-pomegranate-za-atar-dressing/