Zingy and fresh Lebanese salad - made with bulgur and pomegranate. This Tabbouleh is built on unrefined bulgur wheat—a structural grain with an intact fibre matrix that keeps your blood sugar steady.Topped with pomegranate seeds for a burst of bioavailable nutrients and real sensory texture. This is how real food should taste.
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
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bulgur 200 g
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pomegranate 1
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tomatoes 2 (chopped)
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fresh parsley (entire bigger bunch, chopped)
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fresh mint (chopped)
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onion 1 (chopped)
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molases 1 tbsp
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1 lemon (juiced)
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salt for taste
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black pepper for taste
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organic cayenne pepper for extra spicyness
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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.
