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Winter tabbouleh served on a plate

Winter tabbouleh

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • plus soaking
  • Serves 4 - 6

Combine cauliflower, fennel, bulgur wheat, nuts and pomegranate seeds to make this winter version of tabbouleh. It's delicious served as a side dish

  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal300
fat14g
saturates2g
carbs33g
sugars17g
high infibre8g
protein7g
salt0.3g
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Ingredients

For the dressing

Method

  • STEP 1

    Put the raisins in a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 20 mins.

  • STEP 2

    Meanwhile, put the bulgur in a second heatproof bowl and pour over enough boiling water from the kettle to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the cauliflower, fennel and lemon juice, and stir to combine.

  • STEP 3

    To make the dressing, put the garlic, cumin, cinnamon, pomegranate molasses and honey in a bowl and stir together. Gradually pour in the oil, whisking continuously until combined. Taste for seasoning.

  • STEP 4

    Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, walnuts and barberries. Toss everything together with the dressing. Taste for seasoning again, then stir in the pomegranate seeds.

Goes well with

Recipe from Good Food magazine, January 2021

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Overall rating

Rating: 4 out of 5.3 ratings

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