Pomegranate Parsley Tabbouleh
Ingredients
- 1 cup whole freekeh, soaked overnight if possible
- Kosher salt, freshly ground pepper
- 1 small shallot, finely chopped
- 1 small serrano chile, finely grated
- 1 1" piece ginger, peeled, finely grated
- ½ cup extra-virgin olive oil
- ¼ cup fresh lime juice
- 1 tsp. pure maple syrup
- 2 tsp. sumac, plus more for serving
- 2 pomegranates
- 1 big bunch parsley, leaves and tender stems very coarsely chopped (about 1½ cups)
- 1 small fennel bulb, fronds torn, bulb and stalks thinly sliced
- Handful of mint leaves, torn if large
- Flaky sea salt
- Sumac can be found at Middle Eastern markets, specialty food stores, and online.
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