Tabbouleh with pomegranate

Ingredients

• 45 g (¼ cup)fine bulgur wheat
• 1Persian cucumber (optional)
• 2 mediumtomatoes
• 2, or more if smallspring onions
• 30 g (1½ cups, chopped)fresh parsley
• 10 g (½ cup, chopped)mint
• 40 g (¼ cup)pomegranate arils
• 60 ml (¼ cup)olive oil
• 45 ml (3 tbsp)lemon juice, or use some pomegranate molasses
• to tastesalt and pepper

Instructions

1. 1

   Soak the bulgur

   Put the fine bulgur in a bowl and pour over boiling water measuring twice its volume. Cover and leave it to soak for at least 10 minutes while you prepare the other ingredients. This method is for fine bulgur; coarser bulgur may need a few minutes of simmering, so check the packet instructions.

2. 2

   Prepare the vegetables

   If using the cucumber, dice it into small cubes. Dice the tomatoes to a similar size, removing the tougher stem area. Trim the spring onions, then thinly slice the white and light-green parts. Strip the parsley and mint leaves from their stems. For larger mint leaves, you can remove the central rib if it seems tough. Chop the leaves fairly finely, without needing to make them very small.

3. 3

   Mix the salad

   Drain any excess water from the soaked bulgur and put it in a bowl with the cucumber, tomatoes, spring onions, parsley, mint and pomegranate arils. Drizzle over the olive oil and lemon juice, then add a few grinds of salt and pepper. If you like, add a little pomegranate molasses, or replace 1 tbsp of lemon juice with 1 tbsp of molasses. Mix gently so the ingredients stay intact, taste and adjust the seasoning if needed.

What is tabbouleh?

Tabbouleh is a herb-forward salad associated with Middle Eastern cuisine, often made with parsley, mint, tomatoes, lemon and bulgur. This version adds pomegranate arils for a sweet-tart contrast and includes cucumber as an optional fresh, crisp addition.

Herbs first: generous parsley and mint give the salad its fresh character, while the small amount of fine bulgur adds substance. Olive oil and lemon juice bring the ingredients together without hiding their flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 4g protein, 20g carbs, 19g fat.

The bulgur and vegetables provide most of the carbohydrates, while olive oil is the main source of fat. The small amount of bulgur contributes some protein, with the herbs and vegetables adding only a little; serve it with a protein-rich mezze dish or grilled food to make a more balanced plate.

Choose the right bulgur

Fine bulgur: the recipe hydrates it by soaking in twice its volume of boiling water. Leave it covered for at least 10 minutes, then drain off any excess water before mixing.

Coarser grains: these may not soften fully with soaking alone. Check the packet and simmer them for a few minutes if needed.

Keep the chopping even

Vegetables: dice the cucumber and tomatoes into small, similar-sized pieces so they mix easily with the bulgur. Removing the tougher tomato stem area keeps the texture more pleasant.

Herbs: chop the leaves fairly finely, but there is no need to mince them. Removing the central rib from larger mint leaves is optional if it feels tough.

Mix gently and season

Gentle tossing: combine the ingredients without pressing or crushing them, so the tomato pieces and pomegranate arils remain whole.

Final taste: once mixed, taste for salt, pepper and lemon. Pomegranate molasses can add a deeper tang; use a little, or swap 1 tbsp of the lemon juice for 1 tbsp molasses.

Serve it as part of a meal

Mezze plate: serve the tabbouleh with other small dishes, flatbread and dips for a varied spread. Its lemony herbs and juicy vegetables also pair well with grilled foods.

Make ahead: the bulgur can soak while you chop everything else, keeping the preparation within the stated 20-minute total time.

Recipe notes & tips

• Use fine bulgur so it hydrates with the covered soaking method.
• Drain the soaked bulgur well so excess water does not dilute the dressing.
• Dice the cucumber and tomatoes into similarly sized pieces.
• Chop the herbs fairly finely, but avoid turning them into a paste.
• Mix carefully to keep the tomatoes and pomegranate arils intact.
• Taste after mixing before adding more salt, pepper or lemon.

Variations

• Add pomegranate molasses: replace 1 tbsp of the lemon juice with 1 tbsp molasses for a deeper tang.
• Skip the cucumber: leave it out for a version closer to a simple herb-and-tomato salad.
• Adjust the mint: use less for a milder herbal flavour.
• Change the citrus: add more lemon juice to taste for a sharper dressing.
• Serve with flatbread: pair the salad with bread as part of a mezze meal.

Common mistakes to avoid

• Using coarse bulgur: it may stay firm after soaking; check the packet and simmer it if needed.
• Leaving excess water in the bulgur: drain it before mixing so the salad does not become watery.
• Chopping the herbs too roughly: cut them fairly finely so they distribute through the salad.
• Crushing the ingredients: toss gently to keep the tomato and pomegranate pieces intact.
• Adding all the seasoning without tasting: check the finished salad and adjust salt, pepper and lemon as needed.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. Serve chilled or let it stand briefly at room temperature; this salad is best eaten cold rather than reheated.

Frequently asked questions