Fresh Fennel and Brussels Sprouts Tabbouleh
- Makes4 to 6 servings
- Cook Time40 minutes
- Active time plus cooling25 minutes active
- 2
Classic tabbouleh tosses summery tomatoes, cucumbers and herbs with nutty, nubby bulgur. For this riff on the perennial favorite, we switched to cool-weather Brussels sprouts and fennel and make a sweet-tart dressing by combining dark, syrupy pomegranate molasses with olive oil and a touch of cinnamon. We also use coarse bulgur—and a good amount of it—to make the salad more grain-centric. A food processor fitted with the thin (2-millimeter) slicing disk makes quick work of the vegetable prep, but, if you prefer, the vegetables also can be sliced by hand. This tabbouleh is delicious either at room temperature or slightly chilled.
Don’t forget to rinse the hydrated bulgur before adding it to the vegetables. Rinsing stops the cooking process and cools down the bulgur so its heat doesn’t cause the vegetables to wilt and lose their texture. If your fennel bulb has feathery fronds attached, don’t discard them. Chop the fronds and sprinkle them on as a garnish along with the almonds.
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