Showing posts with label tabbouleh. Show all posts
Showing posts with label tabbouleh. Show all posts

Monday, January 2, 2012

Black-Eyed Pea Tabbouleh with Pomegranate Molasses Dressing



Black-Eyed Pea Tabbouleh

The New Year is the only holiday in the United States when you get to extend well wishes to everyone for more than a week, which is about the time it takes to stop writing your checks and correspondence incorrectly with the previous year. This is a very generous custom, since it cuts me a break to post a recipe today that was due on December 31, 2011, the very first day those well wishes began to circulate with building enthusiasm. And as is also custom in this country, black-eyed peas are enjoying their annual spotlight as harbingers of good luck for the months ahead - so here's to your health and happiness for 2012 and beyond!


Black-Eyed Pea Tabbouleh with Pomegranate Molasses Dressing - My own recipe

Serves 4 as a main dish; 6 as a salad

Ingredients

2 cups quick-cooking, coarse bulgur
2 cups cold water
1 teaspoon cumin seeds
1/2 teaspoon ground coriander seeds
2 teaspoons salt
1/4 teaspoon ground black pepper
1 medium red onion, diced
2 cups finely chopped flat-leaf parsley, no stems
1/3 cup chopped mint leaves
3 cups cooked black-eyed peas
6 tablespoons pomegranate molasses (available in Middle Eastern, gourmet, and some larger metropolitan grocers)
3 tablespoons olive oil
1 tablespoon mild-flavored honey
Additional salt and/or ground black pepper to taste (optional)

Method

In a large serving bowl, combine bulgur with water. Set aside for 1 hour for water to be absorbed. In a dry skillet, toast cumin seeds and ground coriander over low heat until they are fragrant. Mix spices, salt and pepper, onion, parsley, and mint into prepared bulgur. Taste for and add more salt and/or black pepper if needed. Carefully stir in black-eyed peas to prevent breakage, or arrange them in a layer on top of bulgur. In a separate small bowl, mix pomegranate molasses, olive oil, and honey. Serve tabbouleh with dressing on the side. Tightly cover and refrigerate leftovers. This recipe is better the second day when the flavors develop. More dressing can be easily prepared, but use a very light hand when first drizzling on salad. It has a concentrated, powerful flavor which some diners may enjoy just a hint of.

This recipe is for Kiran of SUMADHURA, host of December's My Legume Love Affair. Kiran will have the round-up online shortly. Claire of Chez Cayenne is currently hosting the January event. I will soon be booking MLLA for 2013. Although I do have some hosts waiting to arrange their months, there are a few spots still open. If you are interested, please send me an email rather than leave a comment. It is much easier and quicker for me to contact you. Thanks always!

I am also sending this on to Lisa of Lisa's Kitchen, co-creator and January's host of No Croutons Required, the monthly soup-and-salad event which she and Jac of Tinned Tomatoes collaborate on.  This month's theme is Black-Eyed Peas