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No. 0079 Lebanese Free recipe

Pomegranate Tabbouleh with Mint and Lemon

This herb-forward tabbouleh is mostly finely chopped parsley and mint, with just enough fine bulgur to add body. A generous scattering of pomegranate seeds brings tart sweetness and crunch, while plenty of lemon juice and olive oil keep it bright. Scoop it up with crisp lettuce leaves.

4.9 from 1,416 cooks

White bowl of parsley tabbouleh with pomegranate seeds, mint leaves and frilly lettuce
Photo: Shameel mukkath on Pexels
Prep
30 min
Cook
No cook
Total
30 min
Serves
4
Level
Easy
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Method 5 steps

  1. Rinse the bulgur, then soak it in the lemon juice for 20 minutes until tender with a slight chew.

  2. Wash and thoroughly dry the parsley and mint, then chop with a sharp knife rather than a processor so the herbs stay fluffy, not bruised.

  3. Combine the herbs, green onions and soaked bulgur with any remaining lemon juice in a bowl.

  4. Add the olive oil, allspice and 3/4 teaspoon salt and toss lightly.

  5. Fold in most of the pomegranate seeds, pile into a serving bowl and top with the rest plus mint sprigs. Tuck lettuce leaves alongside for scooping.

Tap a step to mark it done.

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