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Winter Tabbouleh

Winter Tabbouleh
persimmons pomegranate

As the colder months arrive, we lose access to those beautiful fresh summer tomatoes from the garden. For those of you who love tabbouleh, you know that tomatoes are one of the key ingredients. So, what do you do when the only tomatoes are the out of season ones at the grocery store? Now, with the help of a couple of fall fruits, you can enjoy tabbouleh even into the fall and winter months. 

The fuyu persimmon does a great job at substituting the tomato, especially with its texture and light sweetness. Combined with another fall favorite—the persimmon—this is the perfect healthy appetizer for the fall and winter without having to include produce that is out of season. 

INGREDIENTS

  • 1/4 Cup Bulgur
  • 1/4 Teaspoon Turmeric
  • 1/2 Cup Vegetable Broth
  • 1 Fuyu Persimmon, Peeled, Stemmed, and Chopped
  • 1/3 Cup Pomegranate Arils (Optional)
  • 1 1/2 Cups Carrot Tops, Minced
  • 1 Cup Fresh Parsley, Minced
  • 2 Tablespoons Red Onion, Finely Chopped
  • 2 – 3 Tablespoons Lemon Juice
  • 2 – 3 Tablespoons Olive Oil
  • Salt and Ground Black Pepper, to Taste

Get Hannah Kominsky's complete recipe by clicking here.

Recipe and Photo courtesy of Hannah Kominsky at www.bittersweetblog.com.



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