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preserved lemon tabbouleh

Preserved Lemon Tabbouleh

Prep Time 20 minutes
Total Time 20 minutes
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Servings

6 Servings

Ingredients

  • 1 cup bulgur 
  • 2 cups parsley chopped 
  • 1 cup mint chopped 
  • 2 tomatoes finely chopped 
  • 2 Persian cucumbers finely chopped 
  • 1 red onion finely chopped
  • ⅓  cup extra virgin olive oil
  • 2 tablespoons lemon juice 
  • 2 tablespoons chopped preserved lemons use all parts of lemon 
  • ½ teaspoon crushed red pepper flakes 
  • 1 teaspoon kosher salt 
  • ½ cup pomegranate arils to garnish 
  • Pomegranate molasses optional garnish 

Instructions

  • Place bulgur in a small bowl and cover with boiling hot water by 1/2-inch. Set aside to soak for 15 minutes.
  • While bulgur is soaking, combine parsley, mint, tomatoes, cucumbers and red onions in a large bowl.
  • Shake olive oil, lemon juice, preserved lemons, pepper flakes and kosher salt in a sealable jar until emulsified.
  • Drain bulgur, toss with dressing, vegetables and herbs. Drizzle remaining dressing over top.
  • Garnish with pomegranate arils and a drizzle of pomegranate molasses, if desired.