While traditional tabbouleh is more suitable for summertime, a seasonal twist on this nutty grain dish can transform it into a simple yet delightful holiday side.
This cold-weather variation, featured in the book “Tuesday Nights Mediterranean,” which showcases convenient weeknight meals from the region, incorporates bulgur with Brussels sprouts and fennel. Inspired by the innovative approach of Moro, a London-based restaurant known for blending flavors from Spain, Morocco, Iran, and Turkey, the dressing for this dish combines syrupy pomegranate molasses, olive oil, garlic, and a hint of cinnamon.
The vegetables are thinly shaved and marinated in the dressing, which tenderizes their robust texture without the need for cooking. Coarse bulgur takes center stage in this salad, and a generous amount of it is used. The vegetable preparation can be expedited by using a food processor with a thin slicing disk, although hand slicing is also an option. This tabbouleh can be savored at room temperature or slightly chilled.
Prior to adding the bulgur to the vegetables, it is important to rinse the hydrated bulgur, which halts the cooking process and prevents the heat from causing the vegetables to lose their texture. Additionally, if the fennel bulb has feathery fronds attached, these can be chopped and used as a flavorful garnish along with the almonds.
Fresh Fennel and Brussels Sprouts Tabbouleh
Start to finish: 40 minutes (25 minutes active)
Servings: 4 to 6
Ingredients:
6 tablespoons extra-virgin olive oil
¼ cup pomegranate molasses
¼ teaspoon ground cinnamon
Kosher salt and ground black pepper
6 ounces Brussels sprouts, trimmed
1 medium fennel bulb, trimmed, halved lengthwise and cored
½ medium red onion, trimmed and peeled
1½ cups coarse bulgur
4 cups boiling water
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
½ cup sliced, toasted almonds OR chopped roasted pistachios
Directions:
In a large bowl, whisk together the oil, pomegranate molasses, cinnamon, ½ teaspoon each salt and pepper and 1 tablespoon water; set aside. Using a food processor fitted with the thin (2-millimeter) slicing disk, slice the Brussels sprouts, fennel and onion, cutting the vegetables if needed to fit into the feed tube. Add the sliced vegetables to the dressing and toss, then let stand at room temperature while you soak the bulgur.
Add the bulgur to a medium bowl, then stir in the boiling water. Let stand for 15 minutes to allow the bulgur to hydrate. Drain in a fine-mesh strainer, rinse under cool water and drain again.
Add the bulgur to the bowl with the vegetables, along with the parsley and mint. Toss well, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the almonds.
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