Salade libanaise fraîche et acidulée, à base de boulgour et de grenade.
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.
