Go Back
Email Link
Print
Recipe Image
Notes
–
+
servings
Metric
US
Smaller
Normal
Larger
Tabbouleh with pomegranate
Fresh and zingy Lebanese classic that's popular across the Middle East and beyond.
4.6
(
8
ratings).
Meze, Salad
Lebanon
20
minutes
mins
6
servings
Save
Saved!
Email
Pin
Print
Cook Mode
Prevent your screen from going dark
Ingredients
½x
1x
2x
3x
Metric
US
25
g
fine bulgur
150
g
cherry tomates
,
or other very good sun-ripened tomato, finely chopped
2
Tbsp
lemon juice
200
g
flat-leaf parsley
,
thick stalks removed, finely chopped (c. 85 g net weight)
25
g
mint
,
leaves only, finely chopped
2–3
spring onions
,
finely chopped or 1/2 red onion, finely chopped
½
large
pomegranate
,
seeds only
1
Tbsp
pomegranate molasses
2
Tbsp
extra virgin olive oil
gem lettuce
,
leaves separated, or other lettuce to taste
salt and pepper
How I make it
Mix the bulgur, tomato, lemon juice and a little seasoning. Set aside until the bulgur has softened, 5-10 minutes. Meanwhile, chop the herbs.
Mix the herbs, onion, pomegranate and bulgur and tomato mixture. Add pomegranate molasses and extra virgin olive oil and mix again. Season.
Serve immediately using small lettuce leaves as bowls, or serve in a bowl with lettuce leaves on the side.
Tips & notes
For a more traditional variety, double the tomato and lemon juice and skip the pomegranate seeds and pomegranate molasses.
Add some ground allspice and cinnamon for a more spiced flavour
Did you make this recipe?
I'd love it if you'd be kind enough to leave a rating and a short comment.