Quick Pomegranate Tabbouleh

I feel like I have developed a habit of writing about foods I previously thought I didn't like and later came to find delightful. If this is true, so much the better, for it means I have had numerous experiences of changing my mind—and palate—for the better!

Parsley is one such food. Tabbouleh taught me to love it, as did another dish that I will share about in due course.

Please note: as delightful as tabbouleh is, it is not meant to be eaten alone.

Try it by itself, and you'll understand.

The sharp, bitter, and astringent flavors here are intentional because they are meant to contrast that with which they are served. And they do a marvelous job of it.

Tabbouleh, a Middle Eastern salad, would typically be served as part of a mezze, or an array of small plates or appetizers. Think hummus, baba ghanoush, muhammara . . . all alongside fresh pita . . . this salad cuts through the rich, smoky, and creamy flavors of other mezze plates. Hopefully this is not a sacrilegious act, but moving further east, I have also begun to make it to accompany Indian dishes and other East Asian fair.

• Fresh flat-leaf ("Italian") parsley

• Fresh mint

• Pomegranate seeds

• Lemon juice (a squeeze or two for small amounts; 1 - 2 T. for several cups of salad)

• Salt

• Nut or seed of choice, e.g., walnuts, pecans, pistachios, sunflower seeds, or pumpkin seeds

• *Optional: a drizzle of olive oil (I typically skip this since I like tabbouleh to be light and bright, but tabbouleh commonly includes olive oil)

Ingredients

Quick Pomegranate Tabbouleh

1. Forgive the lack of amounts. As with most salad "recipes," the application really is up to you! What matters is the combination of ingredients. That is your starting point. If you're making a small amount to accompany a meal for just one or two people, a small handful of leaves may be plenty. It also simply depends on how much you want to eat.

2. Wash the herbs in a bowl of cold water. Shake excess water off and pat dry on a clean towel.

3. Pick the parsley and mint from their stems. You can leave them whole, rip them, or roughly chop them—just like the amount, it's really down to personal preference here. (I typically leave the mint whole, unless they're massive leaves, and leave some parsley whole while ripping particularly large leaves into two or three pieces. Don't overthink it. I go for speed here.)

4. Mix the parsley and mint together in a bowl or on a plate. Squeeze over lemon, sprinkle a pinch of salt, and top with pomegranate seeds and nuts or seeds of choice.

5. Serve immediately. (This can be made a few hours in advance and refrigerated until needed, but it is best consumed the day it is made.)

Makes as much (or as little) as you'd like

Instructions

Serve alongside Middle Eastern dishes such as the best Middle Eastern hummus and beet muhammara. Don't eat it in a "serial" manner. Intersperse bites of tabbouleh with bites of other dishes. It's in that contrast where its magic is found.

Last updated: December 19, 2024

Due to my growing love for this dish (and other uses for parsley, mint, basil, etc.) I've started to keep fresh herbs around more regularly. Instead of making a large batch of more "traditional" tabbouleh with bulgur wheat, tomatoes, and more, I've come to enjoy just picking a small handful of parsley and mint leaves from the fridge, adding a squeeze of lemon, a pinch of salt, and perhaps some nuts and pomegranate (if I have it around).

This salad doesn't require the pomegranate, but if you're making it in the (northern hemisphere) winter, the sweetness it provides is a great addition and feels right at home in this Middle Eastern dish.

Try this alongside the best Middle Eastern hummus and beet muhammara!