Tabbouleh with pomegranate
Despite the differences between the ethnic groups, the kitchens of the Middle East still have a few things in common, especially when it comes to tabbouleh dishes.
For the recipe you need:
- 250g bulgur wheat
- 1 pomegranate
- 6 tbsp olive oil
- 2 bunches parsley
- 6 spring onions
- In a bowl, cover the bulgur wheat with 250ml boiling water, cover and leave to soak for about 20 minutes. Meanwhile, halve the pomegranate and squeeze out the juice using a lemon squeezer, catching the seeds and the juice separately. Separate the seeds from the white membranes and set aside. In a bowl, stir together the pomegranate juice with the salt, pepper and olive oil.
- Wash and shake dry the parsley, pull off and finely chop the leaves. Wash and trim the spring onions, then cut the white and green parts into thin rings.
- Fork through the bulgur wheat and stir in the pomegranate dressing. Combine the bulgur wheat with the parsley and the spring onions, reserving a few rings. Season the salad to taste with salt and pepper and divide between four plates. Sprinkle with the pomegranate seeds and the reserved spring onion rings.
We wish you a lot of fun making it!