View this post on Instagram

A post shared by Lazy Girl (@_teddy_bay)

Ingredients:

• 1/4 cup raisins
• 1 cup medium bulgur wheat
• 3/4 cup cauliflower florets, finely chopped
• 1 small fennel bulb, trimmed, coarse outer leaves removed, chopped
• 1 lemon, juiced
• 1/4 cup chopped parsley
• 1/4 cup mint leaves, chopped
• 3 spring onions, finely chopped
• 1/2 cup chopped walnuts, toasted
• 1/2 cup pomegranate seeds

For the Dressing:

• 1 small garlic clove, finely chopped
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 2 tablespoon pomegranate molasses
• 1 teaspoon honey
• 4 tablespoons extra virgin olive oil

Instructions:

1. Soak the raisins in boiling water for 20 minutes.
2. Soak the bulgur in hot water for 15 minutes. Drain and transfer to a serving bowl. Add the cauliflower, fennel, and lemon juice, and stir to combine.
3. Make the dressing by putting the garlic, cumin, cinnamon, pomegranate molasses, and honey in a bowl and stir together. Gradually pour in the oil, whisking continuously until combined.
4. Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, and walnuts. Pour over the dressing and mix well. Then add the pomegranate seeds.

View this post on Instagram

A post shared by Akis Petretzikis (@akis_petretzikis)

The post This Winter Tabbouleh Salad is Perfect for Any Meal appeared first on foodisinthehouse.com.

Ingredients

• 4 sliced scallions
• 4 diced cucumbers
• 4 diced tomatoes
• 2/3 cup bulgar
• 3 tablespoons canola oil
• 3 tablespoons lemon juice (or juice from squeezed lemon)
• 2 teaspoons cumin
• Salt

Instructions

Let’s start with the salad itself before diving into the dressing. Add the bulgar to the bowl, and then pour about a cup of boiling water over it. Cover the bowl and set it aside.

For the dressing, mix the lemon juice, oil, salt to taste, and cumin in a separate bowl. Don’t stop until you’ve achieved a smooth consistency.

When the soaked bulgar has been thoroughly absorbed, uncover it. Pour the dressing mixture over the bulgar, and mix it up properly. Finally, add the diced tomatoes, cucumbers, and scallions, and mix well until the salad looks ready.

Congratulations, you’re officially done. Serve chilled and enjoy!

The post Tabbouleh Salad is About to be Your New Go-To Side Dish appeared first on foodisinthehouse.com.

Ingredients:

• bunches of parsley
• 3 Roma tomatoes
• pink salt
• lemon juice
• white onion
• bulghur
• filtered water
• cucumber slices
• pomegranate seeds
• olive oil
• scallions
• pepper

Instructions:

1. Finely chop the parsley, roma tomatoes, scallions, and white onion.
2. Assemble liquids in a bowl: one cup of water, 2 spoons of olive oil, and lemon juice from one whole lemon.
3. Chuck in the bulghur wheat and mix it well.
4. Deseed the pomegranate.
5. Chop the cucumbers into small circles.
6. Put all the veggies into one salad bowl and add the liquid mixture to it.
7. Mix the vegetables well making sure it’s evenly coated.

The post Make Your Own Delicious Pomegranate Tabbouleh Salad appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Lazy Girl (@_teddy_bay)

Ingredients:

• 1/4 cup raisins
• 1 cup medium bulgur wheat
• 3/4 cup cauliflower florets, finely chopped
• 1 small fennel bulb, trimmed, coarse outer leaves removed, chopped
• 1 lemon, juiced
• 1/4 cup chopped parsley
• 1/4 cup mint leaves, chopped
• 3 spring onions, finely chopped
• 1/2 cup chopped walnuts, toasted
• 1/2 cup pomegranate seeds

For the Dressing:

• 1 small garlic clove, finely chopped
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 2 tablespoon pomegranate molasses
• 1 teaspoon honey
• 4 tablespoons extra virgin olive oil

Instructions:

1. Soak the raisins in boiling water for 20 minutes.
2. Soak the bulgur in hot water for 15 minutes. Drain and transfer to a serving bowl. Add the cauliflower, fennel, and lemon juice, and stir to combine.
3. Make the dressing by putting the garlic, cumin, cinnamon, pomegranate molasses, and honey in a bowl and stir together. Gradually pour in the oil, whisking continuously until combined.
4. Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, and walnuts. Pour over the dressing and mix well. Then add the pomegranate seeds.

View this post on Instagram

A post shared by Akis Petretzikis (@akis_petretzikis)

The post This Winter Tabbouleh Salad is Perfect for Any Meal appeared first on foodisinthehouse.com.

Ingredients

• 4 sliced scallions
• 4 diced cucumbers
• 4 diced tomatoes
• 2/3 cup bulgar
• 3 tablespoons canola oil
• 3 tablespoons lemon juice (or juice from squeezed lemon)
• 2 teaspoons cumin
• Salt

Instructions

Let’s start with the salad itself before diving into the dressing. Add the bulgar to the bowl, and then pour about a cup of boiling water over it. Cover the bowl and set it aside.

For the dressing, mix the lemon juice, oil, salt to taste, and cumin in a separate bowl. Don’t stop until you’ve achieved a smooth consistency.

When the soaked bulgar has been thoroughly absorbed, uncover it. Pour the dressing mixture over the bulgar, and mix it up properly. Finally, add the diced tomatoes, cucumbers, and scallions, and mix well until the salad looks ready.

Congratulations, you’re officially done. Serve chilled and enjoy!

The post Tabbouleh Salad is About to be Your New Go-To Side Dish appeared first on foodisinthehouse.com.

Ingredients:

• bunches of parsley
• 3 Roma tomatoes
• pink salt
• lemon juice
• white onion
• bulghur
• filtered water
• cucumber slices
• pomegranate seeds
• olive oil
• scallions
• pepper

Instructions:

1. Finely chop the parsley, roma tomatoes, scallions, and white onion.
2. Assemble liquids in a bowl: one cup of water, 2 spoons of olive oil, and lemon juice from one whole lemon.
3. Chuck in the bulghur wheat and mix it well.
4. Deseed the pomegranate.
5. Chop the cucumbers into small circles.
6. Put all the veggies into one salad bowl and add the liquid mixture to it.
7. Mix the vegetables well making sure it’s evenly coated.

The post Make Your Own Delicious Pomegranate Tabbouleh Salad appeared first on foodisinthehouse.com.