Real African Dishes: [MC-AllEthnic-Recipes] Pomegranate Cinnamon Tabbouleh

* Exported from MasterCook *

Pomegranate Cinnamon Tabbouleh

Recipe By :Adapted from Moro [restaurant], London
Serving Size : 5 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups bulgur wheat -- medium or coarse
Dressing:
1 large garlic clove -- minced
1/4 teaspoon ground cinnamon -- generous
3 tablespoons pomegranate molasses -- to 4 tablespoons
2 tablespoons water -- to 3 tablespoons, or dry white wine
1/4 teaspoon salt
freshly ground black pepper -- to taste
1/3 cup expeller-expressed canola oil -- or safflower oil
Salad:
2 Belgian endive -- or 1/2 medium head radicchio, trimmed, cored, quartered, and coarsely chopped
1 medium fennel bulb -- cored, quartered, coarsely chopped, fonds reserved
1/2 cup chopped fresh flat-leaf (Italian) parsley
2 tablespoons tightly packed fresh mint -- coarsely chopped
2 scallions -- to 3, (white parts only), thinly sliced
1/4 cup shelled pistachios -- salted, coarsely chopped
1 large pomegranate -- seeds only, white membrane removed
salt and freshly ground black pepper -- to taste

Soak the bulgur: Place the bulgur in a bowl and add boiling water to cover by 2 inches. Soak for 10 to 20 minutes, depending on the grind of the grain. Taste for tenderness, but be sure it's not mushy. Drain well, squeezing out as much extra moisture as possible by wrapping the grain in a clean towel and wringing it out. If time allows, spread out the bulgur on a fresh towel to help it dry a bit. Transfer the bulgur to a large bowl.

Make the dressing: In a medium bowl, combine the garlic, cinnamon, pomegranate molasses, water, salt, and pepper to taste. Stir well. Add 1/3 cup of the oil in a slow stream while whisking until emulsified. Taste for seasoning and to see if more oil is needed.

Make the salad: Toss into the bulgur the endive, fennel, parsley, mint, scallions, and pistachios. Gently fold in the pomegranate seeds and the dressing. Taste for seasoning, garnish with the fennel fronds, and serve.

Serves 4 to 6
Prep time: 30 mins
Assembly time: 5 mins
The tabbouleh can be made ahead, but do not dress it until you're ready to serve.

AuthorNote: This is Sally's take on a new tabbouleh she had years ago in London at the restaurant Moro. It was eye-opening as the usual characters, cucumber and tomato, were nowhere to be found. Instead, this salad was a jumble of cracked wheat bulgur; raw, bitter winter greens; nuts and fresh parsley studded with ruby-red pomegranate seeds.

The beauty of bulgur, aside from its wheaten, nutlike taste, is that it's already cooked. It merely needs to be reconstituted with hot water.

Find pomegranate molasses (often called pomegranate syrup) in Middle Eastern markets. It keeps for months in the refrigerator and is utterly delicious. Drizzle it over grilled [favorite], garlicky [favorite], or roasted eggplant, or stir into club soda as a cocktail.

If pomegranate molasses is not available, pour 3 cups pure pomegranate juice into a skillet and boil it down to thick syrup. There should be about 6 tablespoons.

Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 425 Calories; 19g Fat (37.2% calories from fat); 8g Protein; 62g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 145mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 244 0 0 0 0 20062 0 0 0 0