Ensalada libanesa fresca y vibrante, elaborada con bulgur y granada. Este tabulé se basa en trigo bulgur sin refinar, un cereal estructural con una matriz de fibra intacta que mantiene estable el azúcar en sangre. Coronado con semillas de granada para un estallido de nutrientes biodisponibles y una textura sensorial auténtica. Así es como debe saber la comida de verdad.
Tabbouleh with bulgur and pomegranate
Rated 5.0 stars by 1 users
Category
salads
Cuisine
Middle Eastern
Servings
4
Prep Time
20 minutes
Zingy and fresh Lebanese salad - made with bulgur and pomegranate.
Ingredients
-
bulgur 200 g
-
pomegranate 1
-
tomatoes 2 (chopped)
-
fresh parsley (entire bigger bunch, chopped)
-
fresh mint (chopped)
-
onion 1 (chopped)
-
molases 1 tbsp
-
1 lemon (juiced)
-
salt for taste
-
black pepper for taste
-
organic cayenne pepper for extra spicyness
-
extra virgin olive oil
Directions
Cooking bulgur: To cook 1 cup of dry coarse bulgur wheat, you need one and a half cup of water per cup of dry bulgur. Add bit of salt, bring to a boil, cover, simmer and cook until tender (12-15 min.). Set aside to cool down.
In the meantime, chop the parsley, onion and tomatoes.
In a large bowl, combine all the ingredients. Add olive oil, molasses, lemon juice, pepper and salt. Mix everything.
Serve as a meal or a side dish.
