Pomegranate Tabbouleh

I'm sitting in front of the TV watching breaking news of Hurricane Sandy from my friend's sofa in Venice Beach, California. Warm weather, bright skies, just three blocks from the ocean. Still, despite my luck- being stuck in Southern California during the massive "Frankenstorm" in my city- I don't feel comfortable leaving this house. I feel like it should be raining here too. I don't want to leave the house, as if I'm on lock-down. A part of me is still in New York. Maxx, my heart, is in New York; but I'll try to have a good time while I'm out west. 

This recipe is for my beloved Northeasterners, all of you bracing for Sandy's arrival. This pomegranate tabbouleh is tasty and easy to make. If you don't have all of the ingredients now, I guarantee you that this will be a lovely recipe to have after the storm has passed through. Colorful, fresh and healthy; I think you'll like this.

God bless NYC! 

Pomegranate Tabbouleh
serves 4

¾ cup bulgar, quinoa or millet
3 cups flat-leaf parsley, stems removed
1 cup chopped cucumber
4 green onions, only white parts chopped
2 roasted peppers, canned or freshly roasted

sauce:
¼ cup pomegranate molasses
¼ cup balsamic vinegar
1 tsp cumin
½ tsp cayenne pepper
2 tbsp olive oil

½ toasted slivered almonds

Bring 1¼ cup of water to a boil. Add grains and a dash of sea salt. Reduce heat to low, and simmer. Pot should be slightly covered. Cook for about 10-15 minutes, until the grain is cooked and fluffy. Place in a large bowl.
While the grain cooks, stir together the sauce ingredients. Set aside.

Place the cooked grain in a large bowl. Add cucumber, green onions, roast pepper and parsley to the grain. Toss well. Slowly stir in the sauce. Use half of what you made at first, then add more to taste. Season with salt and pepper, and serve with almonds. 

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