Pomegranate tabbouleh
A slight twist on the classic Middle Eastern salad, perfect as part of a mezze meal.
Servings: 3 -4
Calories: 180kcal
Save
Ingredients
- ¼ cup bulgar wheat 45g, cracked wheat - 1 cup when cooked
- 1 cup cucumber diced, approx ½ a medium cucumber
- 1 cup tomato diced, approx 2 medium tomatoes
- 1 cup fresh parsley 45g, chopped
- ⅔ oz mint 19g (1 small box), leaves removed and chopped
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon pomegranate molasses or more to taste
- salt and pepper
Instructions
- Cook the cracked wheat or bulgar wheat according to packet instructions. Generally with bulgar I just use twice the volume of boiling water to bulgar, cover and leave it to soak for a good 10min or more. With cracked wheat, I would simmer for around the same time and with same amount of water.
- Combine the chopped cucumber, tomato, parsley and mint with the cooked bulgar. Drizzle over the olive oil, lemon juice, pomegranate molasses and a few grinds of salt and pepper. Mix all together well, but without breaking things up. Test the seasoning and add a little more lemon/pomegranate etc to taste.
- This is great served straight away but will also keep pretty well for a day, chilled.
Nutrition
Calories: 180kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 381mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2400IU | Vitamin C: 40.7mg | Calcium: 58mg | Iron: 2.4mg