Tabouleh with Pomegranate Syrup

Name: Tabouleh with Pomegranate Syrup
Prep time: 15 min
Total time: 15 min
Yield: Makes about 6 cups, which will serve 6
Cuisine: Armenia
Ingredients: 4 scallions, finely chopped; 1 large ripe red tomato, cut into ¼-inch dice; 1 cup bulghur (cracked wheat); 6 romaine lettuce leaves for garnish; Salt and plenty of freshly ground black pepper, to taste; ¼ cup fresh lemon juice, or to taste; ½ cup chopped fresh mint leaves, plus 6 sprigs for garnish; 1 cucumber, peeled, seeded, and cut into ¼-inch dice; 1 tablespoon pomegranate syrup, or to taste; 2 tablespoons extra-virgin olive oil; 4 cups cold water; 1 cup chopped flat-leaf parsley

Cracked Wheat Salad with Parsley and Mint

Preparation info

Makes about 6 cups, which will serve
6

Difficulty
Easy
Ready in
15 min

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

This vibrant, nourishing salad is one of the best ways I know to beat the summer heat. That’s because, although it’s based on grain, it requires no cooking. The cracked wheat is soaked in water overnight to soften it and make it palatable. Tabouleh owes its explosive flavor to the addition of fresh lemon juice, flat-leaf parsley, and fresh mint, and this is probably how you’ve enjoyed it in North America. But Armenian and Syrian Jews sometimes add a fillip of pomegranate syrup (also known a