Purple Autumn Tabbouleh Salad

Published by

Jasmine

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I love tabbouleh as a quick and easy salad side for meals that just need a bit of freshness. You can check out my original recipe here but today I’m sharing a bit of a twist on the classic, featuring some more autumnal colours and flavours…

INGREDIENTS

Salad:

Bulgar wheat

Parsley

Red cabbage

Pomegranate seeds

Red onion

Cucumber

Tomatoes

Dressing:

Lemon juice

Extra-virgin olive oil

TIPS & NOTES

There’s not much to this one, if I’m being honest, just make sure you slice the cabbage nice and finely because we’re using it raw, so it isn’t difficult to eat.

Purple Autumn Tabbouleh

  • Servings: 2-3
  • Difficulty: Easy
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A fresh side dish, featuring some more autumnal produce

No special equipment or advance prep needed


Ingredients

  • 130g of cucumber (de-seeded and diced)
  • 1/2 a medium red onion (finely diced)
  • 2 large tomatoes (de-seeded and diced)(de-seeded and diced)
  • 80g of red cabbage (finely sliced and then roughly chopped)
  • 20g of bulgur wheat
  • 40g of pomegranate seeds
  • 20g of extra-virgin olive oil
  • Juice of 1/2 a lemon
  • 30g of parsley (large stems removed and finely chopped)
  • Salt and pepper to taste


Directions

  1. Boil the kettle and either cook the bulgar wheat with salt an pepper, either in a small saucepan over a medium heat with 30ml of water (for around 7-10 mins) or soak it covered in a small bowl with 20ml of water (for around 15-20 mins) – once the water is absorbed, leave the bulgar wheat to cool
  2. Add the extra-virgin olive oil and lemon juice with a little salt and pepper to a small jug or jar and shake or whisk together
  3. Add the red cabbage, parsley, red onion, pomegranate seeds, tomato and cucumber to a salad bowl, pour over the dressing and toss together to serve

Let me know if you try my purple tabbouleh!

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