Winter Tabbouleh Salad
Tabbouleh is one of my favorite salads! Good olive oil and a flavor punch from fresh Parsley makes it absolutely delightful. This winter version with persimmon and pomegranate might just be the best version of Tabbouleh Salad.
Ingredients
- 1 cup little millet cooked
- 1/2 cup flatleaf parsely chopped
- 2 persimmon ripe but not squishy
- 1/4 cup pomegranate seeds
- 1 small onion chopped
- 1 small cucumber peeled and chopped
For the dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp peper powder
- Salt to taste
Instructions
- Mix together the dressing ingredients in an old jam jar till well mixed
- Gently mix together all the prepped salad ingredients.
- Pour dressing and mix. Let it stand for 30 minutes so that the flavours blend.
Notes
I have used Little millet but please free to use couscous, bulgur wheat or even quinoa
Tried this recipe?Let us know how it was!