Tabbouleh is a mix of fresh parsley and mint with bulgur wheat, in a lemon and olive oil dressing and with added pomegranate pearls it is refreshing, light and packed with fibre and protein.
Rinse the bulgur wheat in a bowl until the water runs clear. Drain well, place in a saucepan of clean water and boil for 10 mins until tender. Drain and refresh in cold water, drain and place the buckwheat in a salad bowl.
Finely chop the spring onions, parsley and mint and add to the bowl.
Crush the garlic and add ton the bowl
Add the pomegranate pearls to the bowl.
Mix throughly and squeeze over the juice of a lemon and drizzle with olive oil.
Now ready to serve.
Ingredients 
Add the chopped herbs and promegrante 
rinse and boil and rinse the bulgar wheat 
Add the bulgar wheat to the bowl and mix 
squeeze of the lemon juice and olive oil and mix
Tabbouleh with pomegranate pearls
Ingredients
- 150 g buckwheat
- 60 g fresh mint
- 60 g fresh parsley
- 3 spring onions
- 1 clove garlic
- 1 Lemon
- 2 tbsp Olive oil
Method
- Rinse the bulgur wheat in a bowl until the water runs clear. Drain well, place in a saucepan of clean water and boil for 10 mins until tender. Drain and refresh in cold water, drain and place the buckwheat in a salad bowl.
- Finely chop the spring onions, garlic, parsley and mint and add to the bowl.
- Add the pomegranate pearls to the bowl.
- Mix throughly and squeeze over the juice of a lemon and drizzle with olive oil.
- Now ready to serve.
- crush the garlic and add to the bowl
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).