Tabbouleh With Apples, Walnuts and Pomegranates Recipe (2024)

How much Tabbouleh?

I mixed this with about 3 cups of cooked quinoa. Really delicious! :)

It absolutely requires quinoa. Also pomegranate seeds are out of season and very expensive and we used cranberries as a substitute. Finally watch the chipotle, 2 tsp is a bit much.

Tabbouleh is the name of the dish, not an ingredient.

The grain used in tabbouleh is bulgur; it's intentionally left out of this recipe because bulgur is not kosher for Passover.

An addendum. In years when I was unable to find pomegranate seeds, cut up red grapes were a good stand-in.

Delicious salad! I added quinoa and fresh mint to it, it made an amazing side.

Made this for Rosh Hashana last night and everyone loved it. Some said it was perfect paired with roast chicken. I debated whether the recipe left out cracked wheat intentionally (with walnuts standing in) or accidentally but ended up making as is, because hostess is gluten free. It worked well.

Do you mean couscous? Tabbouleh is the name of the dish, not a grain.

Probably intentionally, for Passover. ;-)

This is absolutely a perfect side dish for Rosh Hashanah, as a healthy addition with other heavier foods! I did not find it necessary at allto add a grain since we had kugel and challah. I did not have pomegranate seeds so used dried apricots ( a symbolic food for the holidays) and toasted almonds instead of walnuts ( my husband is allergic!) and everyone loved the dish! Thanks Joan-another amazing recipe to add to our holiday favorites.

We've made this many times. It is always a hit. Like some of the others, I added a cup of quinoa to give the dish a bit more substance. To limit the sweetness, I did not add apple and pared back the honey. I've made it with smoked paprika and chipotle chile. While both are good I prefer the chipotle for the added little kick of heat. Sometimes I add kale to augment the parsley. I would also limit the oil to 1/4 cup.

Just made this for RH, and it was fantastic. I served it over quinoa, per recommendation of other readers; my addition was to layer it over arugula lightly dressed with sherry vinegar and EVOO. Actually I forgot to add the nuts, which I had toasted, and it was still fantastic.

I love this with the following adjustments - less onion, lemon, and a lot less olive oil (3 tbsp was perfect). It was delicious with pomegranate and the recommended Pink Lady apples. And, don’t skip toasting the walnuts - it really adds flavor. I’m not Jewish (as this was intended as a Passover dish), but I think I’ll make this a fall-winter seasonal dish, as that’s when pomegranates are in season (northern hemisphere).

I had a ton of parsley and mint in my garden and found this recipe while looking for tabbouleh recipes. It was awesome. It got rave reviews. I added 1/2 cup bulgar wheat soaked in water, so maybe a cup. I didn’t really measure. Used a mixture of burlap and barrel dried peppers plus smoke paprika. Also to make it a meal I put fried eggs with feta melted on top. I didn’t use as many walnuts since I used bulgar wheat.

Definitely does not need that much honey. Added maybe a teaspoon. It is bright and fresh alternative to classic tabbouleh.

If you let this sit in the fridge even overnight after Step 1, you’ll have to drain a huge volume of liquid off before using it. Won’t make that mistake again. Delicious recipe, but allow way more time for prep than this calls for, and do it the same day.

Any thoughts on which flavor profile of olive oil would best suit this? The Picual I have on hand is pretty spicy, recommend for meat & tomato dishes, etc. When an oil’s taste will be prominent in a more delicate dish it seems like an important consideration.

Added about a cup of couscous and used pecans instead of walnuts.

Had to make substitutions due to allergies, etc. In place of pomegranate, used dried apricots. Granny smith apples (couldn't find Pink Lady) and almonds instead of walnuts. Used quinoa as per others' suggestions. This dish was a HIT at last night's passover. Great recipe.

I suggest including a teaspoon of sumac to this.

it doesn't make 6 servings.. but its delicious!

I made this with craisins instead of pomegranate, used 1/4 c EVOO, 1/2 tsp pimenton, 1/2 tsp chipotle powder, it was a perfect party in my mouth. My husband never had tabbouleh before loved it. I prefer couscous to quinoa but could use half/half mix of each.

I used pomegranate molasses instead of the honey and it was outstanding.

Wonderful recipe! Was a hit during our Rosh Hashanah celebration. I added more pomegranate and used food processor to chop nuts. Thanks for sharing!

Once again, a NYT recipe takes 2-3x longer to prepare. Cutting apples takes 15 minutes alone.

We've made this many times. It is always a hit. Like some of the others, I added a cup of quinoa to give the dish a bit more substance. To limit the sweetness, I did not add apple and pared back the honey. I've made it with smoked paprika and chipotle chile. While both are good I prefer the chipotle for the added little kick of heat. Sometimes I add kale to augment the parsley. I would also limit the oil to 1/4 cup.

Just made this for RH, and it was fantastic. I served it over quinoa, per recommendation of other readers; my addition was to layer it over arugula lightly dressed with sherry vinegar and EVOO. Actually I forgot to add the nuts, which I had toasted, and it was still fantastic.