Description
This Pomegranate and Mint Tabbouleh recipe is a vibrant and refreshing Mediterranean salad. It combines tender bulgur wheat with fresh parsley, mint, juicy pomegranate seeds, and diced tomatoes. Its colorful presentation and delightful sweet and tangy flavors make it a perfect side dish or light meal for any occasion.
Ingredients
- 1 cup flat-leaf parsley, finely chopped
- 1 cup fresh mint leaves, finely chopped
- 1 cup ripe pomegranate seeds
- 1 cup cherry tomatoes, diced
- ½ cup fine bulgur wheat
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse bulgur wheat under cold water until clear. Soak in hot water for about 20 minutes or until tender.
- While bulgur soaks, finely chop parsley and mint.
- Dice tomatoes and set aside.
- Once bulgur is ready, drain excess water and combine it with herbs and tomatoes in a large bowl.
- Drizzle with olive oil and lemon juice; season with salt and pepper.
- Gently fold in pomegranate seeds before serving.
Notes
- This Pomegranate and Mint Tabbouleh is best enjoyed fresh.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, consider using quinoa instead of bulgur wheat.
- Adjust the amount of mint to your preference for a stronger or milder mint flavor.
- Seeding pomegranates underwater can prevent splatters.
- Taste and adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
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