Tabbouleh With Apples, Walnuts and Pomegranates

Ingredients

• 2 cups flat-leaf parsley, finely chopped
• ½ cup fresh pomegranate seeds
• 1 cup diced, cored, unpeeled apples, preferably Pink Lady
• ½ cup diced red onion
• 1 ½ to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
• 3 to 4 tablespoons honey
• ¼ cup lemon juice
• ½ cup extra virgin olive oil
• Coarse kosher salt
• 1 cup walnuts

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    404 calories; 35 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 13 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 6 grams protein; 234 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
2. In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
3. Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

15 minutes