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5.0 from 9 votes

Pomegranate tabbouleh

A slight twist on the classic Middle Eastern salad, perfect as part of a mezze meal. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3 -4
Calories: 180 kcal
Course: Salad
Cuisine: Middle Eastern

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

    Cup of Yum
  1. 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.
  2. 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.
  3. This is great served straight away but will also keep pretty well for a day, chilled.

Nutrition Information

Calories 180kcal (9%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 18mg (1%) Potassium 381mg (11%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 2400IU (48%) Vitamin C 40.7mg (45%) Calcium 58mg (6%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 3-4

Amount Per Serving

Calories 180

% Daily Value*

Calories 180kcal 9%
Carbohydrates 13g 4%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 18mg 1%
Potassium 381mg 8%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 2400IU 48%
Vitamin C 40.7mg 45%
Calcium 58mg 6%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.