Tabbouleh is an Arab salad from the Levant that’s popular in Israel as well.
The original salad is made with bulgar mixed with a lot of chopped parsley and mint, onion, lemon juice and usually tomato too.
In this recipe, I added fruit, dried fruit and nuts to make it fit for a Tu BiShvat celebration. It is so good and refreshing, I’m going to make it year round.
Grapefruit, macadamia and herb tabbouleh
Course: Salads, appetizersCuisine: Arab, IsraeliDifficulty: easy6
servings20
minutesTabbouleh is a Arab salad from the Levant that’s popular in Israel as well.
Feel free to adapt and change the recipe to your liking. Use the herbs, dried fruit or nuts that you like too make it your own.
Fine bulgar is available at most specialty supermarkets (such as Whole Foods) as well as Middle Eastern and Israeli supermarkets. Bulgar comes in a range of grinding size, from fine (number 1) to coarse (number 4.) Make sure you buy the fine one (Whole Foods usually has the fine one only.)
Barberries are small berries that are common at the Iranian cuisine. You can find it at Iranian supermarkets and online, but can easily substitute with cranberries or raisins.
INGREDIENTS
½ cup fine bulgar (also known as bulgar #1, see note above)
6 tablespoons water
½ teaspoon kosher salt
1 bunch Italian parsley
1 bunch cilantro (or more parsley)
1 bunch mint
6 green onions
1 grapefruit
2-3 tablespoons dried barberries or cranberries (see note above)
½ cup macadamia nuts, walnuts or pine nuts
- For the dressing
1½ tablespoons lemon juice
1½ tablespoons lime juice
1½ tablespoons grapefruit juice
4 tablespoons olive oil
1 minced garlic clove
½ teaspoon kosher salt
DIRECTIONS
- Put bulgar, water and salt in a large bowl and mix. Cover with a kitchen towel and let stand while you prepare the rest of the ingredients.
- Chop parsley, cilantro and mint. You want to have about 4 cups of chopped herbs.
- Slice green onion.
- To section the grapefruit, peel the grapefruit, making sure to remove the bitter white pith. Hold the grapefruit over a bowl to catch the juices (you will need it for the dressing,) and slice between the membranes to release each segment. Cut each segment into 2.
- To make the dressing, shake all dressing ingredients in a tightly sealed container. Add salt to taste.
- Taste the bulgar to make sure it’s tender. If it’s not, you may want to wait for a few more minutes. Add the herbs, onion, grapefruit, barberries and dressing and mix well.
- Put nuts in a food processor or a blender and pulse to create crumbs about the size of a rice grain. Add nut crumbs into the salad and mix. Taste and add salt and lemon juice to taste. Serve immediately. the salad keeps in the fridge up to 2 days.
