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–+ servings
tabbouleh salad

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.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course brunch, Salad
Cuisine global vegetarian, Mediterranean
Servings 2 people

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!