Pomegranate Tabbouleh Recipe

Vibrant, nutritious, and full of flavour, this upgraded tabbouleh recipe showcases Middle Eastern flavours with a twist. Pistachios have skyrocketed in popularity recently, from Dubai Chocolate to indulgent pistachio spreads – but why stop there? Here, the addition of nuts provides a satisfying crunch, complementing juicy pomegranate with adds a burst of fruity flavour. This recipe would pair excellently with our free-range Lamb Kofta Kebabs which are on special offer this week, great with tzatziki, a yoghurt-tahini sauce, or some tangy garlic mayo. Enjoy!

INGREDIENTS

(4 servings)

40g bulgur wheat

7 cherry tomatoes (quartered)

¼ large cucumber (diced)

4 spring onions (sliced)

1 pomegranate

4 tbsp pistachios

1 bunch parsley (finely chopped)

1 bunch mint (finely chopped)

2 lemons

3 tbsp extra virgin olive oil

½ tsp cinnamon

¼ tsp nutmeg

½ tsp coriander

METHOD

Cook the bulgur wheat according to your packet’s instructions (usually 10-15 minutes in boiling water). Then spread half of the bulger wheat out onto a baking sheet and cook for 10 minutes at 160 degrees celcius.

In a large bowl, mix the finely chopped vegetables, pomegranate and pistachios. Next, add the lemon juice, olive oil and spices. Then add the herbs along with half of the non-baked bulgar wheat and toss well.

Season to taste with the salt and pepper lemon. Finally scatter with the toasted bulgur wheat.

Tabbouleh is one of those dishes that tastes better the longer the ingredients have a chance to sit and meld. Ideally, make it the night before you want to eat it, making sure to keep the toasted bulgur wheat separate to stop it getting soggy!

Recipe originally found at: https://supperinthesuburbs.com/2016/04/10/pomegranate-pistachio-tabbouleh/