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Description
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Ingredients
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2cups flat-leaf parsley, finely chopped 1/2cup fresh pomegranate seeds 1cup diced, cored, unpeeled apples, preferably Pink Lady 1/2cup diced red onion 1 1/2 to 2teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper 3 to 4tablespoons honey 1/4cup lemon juice 1/2cup extra virgin olive oil Coarse kosher salt 1cup walnuts
Directions
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. 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. Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)
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