Micah Siva\u2019s Pomegranate Lentil Tabbouleh, the recipe for which is in her book NOSH. (photo by Micah Siva)<\/i><\/p>\n
This past weekend was hot, and the last thing I wanted to do was cook, so I turned to Micah Siva\u2019s NOSH: Plant-Forward Recipes Celebrating Modern Jewish Cuisine<\/i> (The Collective Book Studio), which I reviewed for the Passover issue (jewishindependent.ca\/tasty-plant-forward-recipes). I made the salad portion of Siva\u2019s suggested summer Shabbat dinner, and it was the perfect meal: fresh and tangy, healthy and filling.<\/p>\n
Siva\u2019s summer Shabbat dinner includes the tabbouleh, four variations of hummus, an everything bagel spiced Israeli-style pita (\u201c[t]ypically thicker than other flatbreads or pitas \u2026 when made correctly, it contains a pocket\u201d) and falafel balls. Of course, she has recipes for every part of the meal. Here is the one for the tabbouleh. Enjoy!<\/p>\n
POMEGRANATE LENTIL TABBOULEH
\n<\/b>(serves 4 to 6)<\/i><\/p>\n
1\/2 yellow onion, finely chopped In a medium bowl, combine the chopped onion, tomato and cucumber. Season liberally with salt and pepper. Let sit for 5 to 10 minutes. This helps remove excess water from the vegetables.<\/p>\n While the vegetables are salting, combine the parsley, mint, pomegranate arils and cooked lentils in a serving bowl.<\/p>\n Use a colander to drain the onion and tomato mixture, pressing out any excess liquid. Add the mixture to the serving bowl.<\/p>\n Add the lemon zest, lemon juice, olive oil, sesame seeds and za\u2019atar and toss to combine. Season with salt and pepper to taste.<\/p>\n Note: Make this salad up to 3 days in advance by combining everything but the fresh herbs in an airtight container and refrigerating. Toss with the herbs just before serving.\u00a0<\/span><\/i><\/p>\n Variations: Add 2 teaspoons of ground sumac to this recipe for a tangier variation. Omit the sesame seeds and add hemp seeds for added protein<\/i>.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Micah Siva\u2019s Pomegranate Lentil Tabbouleh, the recipe for which is in her book NOSH. (photo by Micah Siva) This past weekend was hot, and the last thing I wanted to do was cook, so I turned to Micah Siva\u2019s NOSH: Plant-Forward Recipes Celebrating Modern Jewish Cuisine (The Collective Book Studio), which I reviewed for the […]<\/p>\n","protected":false},"author":2,"featured_media":44747,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[3584,23142,23141,5948],"class_list":["post-44746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life","tag-cooking","tag-micah-siva","tag-nosh","tag-summer"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/44746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/comments?post=44746"}],"version-history":[{"count":0,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/44746\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media\/44747"}],"wp:attachment":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media?parent=44746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/categories?post=44746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/tags?post=44746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span><\/b>1 medium tomato, cut into 1\/4-inch pieces
\n<\/b>1\/2 english cucumber, seeded and cut into 1\/4-inch pieces
\n<\/span><\/b>salt
\n<\/b>pepper
\n<\/b>2 cups roughly chopped fresh parsley
\n<\/b>1\/2 cup roughly chopped fresh mint leaves
\n<\/b>1\/2 cup pomegranate arils
\n<\/b>1\/2 cup cooked brown or green lentils
\n<\/b>1 tsp lemon zest
\n<\/b>juice of 1 lemon (about 3 tbsp)
\n<\/b>3 tbsp olive oil
\n<\/b>1\/4 cup sesame seeds
\n<\/b>2 tsp za\u2019atar<\/b><\/p>\n