My recipe uses quinoa instead of bulgur (for those gluten free folks out there), and I've added some chopped peppers and pomegranate molasses for an extra layer of flavour. If you've never tried pomegranate molasses, then I suggest you get yourself a bottle to try. Pomegranate molasses is essentially a pomegranate syrup, easily found in middle eastern grocery stores and in the ethnic section of major grocery stores. It is a little sour and sweet and adds a great little kick to salads. Its dark molasses colour also adds great visual appeal when drizzled over salads.
Serve your tabbouleh salad with hummus and some warm pita bread.
1 bunch curly parsley, washed and chopped
1/2 cup cooked quinoa
2 roma tomatoes, small dice
1/2 yellow pepper, small dice
1 tsp dried mint
1 1/2 tbsp olive oil
1 tbsp pomegranate molasses
1/2 lemon, juice squeezed
Salt and pepper
1) In a large bowl, toss together the parsley, quinoa, diced tomatoes, and diced peppers. Mix well.
2) In a small bowl, whisk together olive oil, pomegranate molasses, lemon juice, dried mint, salt and pepper.
3) Pour dressing over the parsley mixture and toss well to combine.
4) Serve with lemon slices.