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Pistachios and pomegranate make a tasty addition to a classic recipe find it at Supper in the Suburbs
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Pomegranate and Pistachio Tabbouleh

This Pomegranate and Pistachio Tabbouleh is a fruity twist on a classic mezze dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad, Side Dish
Cuisine: Levantine, Middle Eastern
Servings: 4 people
Calories: 261.75kcal

Ingredients

  • 40 g bulgur wheat
  • 7 cherry tomatoes quartered
  • 0.25 large cucumber diced
  • 4 spring onions sliced
  • 1 pomegranate arils removed
  • 4 tablespoon pistachios
  • 1 bunch parsley leaves only (finely chopped)
  • 1 bunch mint leaves, finely chopped
  • 2 lemons juice only
  • 3 tablespoon extra virgin olive oil
  • Sea salt
  • Black pepper
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.5 teaspoon coriander
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 261.75kcal | Carbohydrates: 31.63g | Protein: 5.61g | Fat: 15.28g | Saturated Fat: 2.06g | Sodium: 19.06mg | Potassium: 566.87mg | Fiber: 8.29g | Sugar: 13.02g | Vitamin A: 1566.23IU | Vitamin C: 65.12mg | Calcium: 71.77mg | Iron: 2.51mg