Okay, so seasonal eating is obviously a good idea for a million reasons that range from general deliciousness to ethical choices. And, it should be way easier, since it is spring and things that aren’t sweet potatoes are finally growing and I have been making weekly treks to farmers’ markets and so on. But, I have also been thinking about the recipe for what Casa Moro calls winter tabouleh for just about ever (or, for three months). And, since Casa Moro is in Spain, maybe it’s safe to say that their winter is our right now?
Either way, I made this awesome tabouleh.
- 1 1/3 cups bulgar
- 3/4 head of cauliflower, cut into little little florets
- 1 endive, finely chopped
- 3/4 bulb of fennel, finely chopped
- seeds from 1 pomegranate (key!)
- 1 handful flat parsley, chopped
- 1 smaller handful of mint, chopped
- 3 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 clove of garlic, pressed
- pinch of cinnamon
- salt and pepper
Let the bulgar sit in water for 15 minutes or so, until it’s light and fluffy, ish, and then drain it. Meanwhile, chop up all the ingredients, make the dressing and toss everything together. Delicious! Pretty fresh, too, particularly for wintertime. This recipe yields a lot, so maybe half it if you aren’t interested in eating it for four days in a row… Or, sharing!