Tabbouleh Salad

From Adventures in Cooking

Course: Salad
Cuisine: Middle Eastern
Total Time: 30 minutes
Servings: 4 people

This delicious winter tabbouleh salad combines the brightness of fresh herbs and lemon with the deep richness of winter produce like pomegranate and kale. It’s healthy, it’s easy, and it tastes incredible. A win all around!



  • 1 2/3 cup water
  • 1 cup dry bulgur
  • 5 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon aleppo pepper
  • 1 1/4 teaspoons flake kosher salt

Winter Tabbouleh Salad

  • 1 1/2 cups finely chopped fresh kale
  • 1 1/3 cup coarsely chopped fresh flat leaf parsley
  • 1 cup pomegranate kernels
  • 1 cup finely chopped red onion
  • 1/2 cup thinly sliced fresh mint
  • 1/4 cup roasted pistachios ¬†chopped
  • 2 green onions thinly sliced
  • 1 teaspoon flake kosher sea salt



  1. Bring the water to a boil, then mix together the boiling water, bulgur, lemon juice, olive oil, aleppo pepper, and salt in in heat proof bowl. Cover and set aside for 30 minutes, at which point the bulgur will be softened and cooked. Toss gently with a fork to fluff it up a bit. Set aside to cool to room temperature.

Winter Tabbouleh Salad

  1. In a large bowl, toss together the bulgur, kale, parsley, pomegranate kernels, red onion, mint, pistachios, green onion, and salt. Taste and add more salt if desired. Serve immediately, or cover and refrigerate for up to 4 days.