Pomegranate Tabouli

Pomegranate Tabouli

Pomegranate Tabouli

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  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 3 tablespoons pomegranate molasses
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 cup chopped dried apricots, dried figs or raisins (or a combination)
  • 1/4 cup pomegranate arils
  • 1/4 cup slivered almonds
  • 1/4 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup thinly sliced shallots


Place bulgur in a heat-proof bowl and cover with boiling water. Soak until grains are tender and most of the water is absorbed, 30 to 40 minutes. Drain, if necessary, and fluff with a fork.

In a small bowl, whisk together pomegranate molasses, lemon juice and oil; season to taste with salt and pepper.

In a large bowl, combine bulgur, dried fruit, pomegranate arils, almonds, mint, parsley and shallots. Drizzle with pomegranate molasses mixture; toss gently to coat. Serve warm, or cover and refrigerate for several hours before serving.

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