This vibrant pomegranate and pistachio tabbouleh salad is a fun and flavoursome lunch which will perk up your day in the office.
Eating al desko
Those of you who follow me on social media will know that I recently started my first job as a qualified solicitor (yay!) In taking the role I moved from the firm I had trained at to a firm that is expert in my field. It’s always stressful changing jobs: meeting new people, getting used to a new commute and taking on new workloads but there was an added complication in starting my new job. I had to start making my own lunches!
I know it sounds silly, but my previous firm provided 3 hot meals a day (if you wanted them) and along with a cafe, shop, GP and sleeping pods there wasn’t an awful lot of reason to leave the office. Needless to say eating canteen food didn’t do much good for my waistline so although I now have to find time to make my own lunches and dinners, it will probably do me good in the long run.
Thinking to my new packed lunch lifestyle I set off on a question for the perfect lunch box (see my round-up of the best 10 here) and now I’m trying to come up with vibrant, exciting lunches which will keep me full, last well in Tupperware and won’t make me pile on any more pounds! (Maybe I’ll even lose some?) That’s where my recipe for Pomegranate and Pistachio Tabbouleh comes in.
Middle Eastern Flair!
I absolutely LOVE middle eastern flavours. I’ve never been so lucky to travel to Turkey, Egypt, Yemen or Oman, or anywhere even remotely as exciting, but I’ve been trying to get my fix of Middle Easter food from an amazing Shawarma stall in Borough Market and our local Lebanese restaurant (Warda, Southgate) for the last 3 years. You might remember that I posted a more authentic recipe for tabbouleh back in 2015. Well now I’m back with a slightly more pimped out version!
In my more traditional recipe pomegranate is optional but I love the arils not only for their bursts of flavour but for their bright pink colour. This contrasts well with the green of the parsley for a fun, playful salad. Pistachios also aren’t usually found in tabbouleh, in fact I’ve never come across a variety that does contain nuts. But, they do give a satisfying crunch and extra bite to the salad which it otherwise lacks. They also make you feel fuller for longer helping to bulk this out as a lunchtime meal in of itself.
The recipe – Pomegranate and Pistachio Tabbouleh
- 40g bulgur wheat
- 1 handful cherry tomatoes (quartered)
- 2 inches of cucumber (diced)
- 4 spring onions (sliced)
- Arils of 1 large pomegranate
- 1 handful of pistachio nuts
- 1 large bunch of parsley (leaves only) (finely chopped)
- 1 small bunch of mint leaves (finely chopped)
- Juice of 2 lemons
- 3 tbsp extra virgin olive oil
- Sea salt
- Black pepper
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp coriander
- Cook bulgur wheat according to your packets instructions (usually 10-15mins in boiling water) spread half out onto a baking sheet and cook for 10 minutes at 160C.
- In a large bowl, mix the finely chopped vegetables, pomegranate and nuts: then add the lemon juice, olive oil and spices.
- Next add the herbs along with and toss well.
- Season to taste with the salt and pepper lemon.
- Finally scatter with the toasted bulgur wheat.
One of the best things about tabbouleh of any kind, is that it tastes better the longer it has a chance for the ingredients to sit and meld. Make the tabbouleh overnight (keeping the toasted bulgur wheat separate to stop it getting soggy) and serve at lunch the next day.
More middle eastern lunch ideas
If you’ve enjoyed this recipe, why not check out these recipes from some of my favourite UK based food bloggers which will add a bit of spice to your lunch time: