Pomegranate and Pistachio Tabbouleh
This Pomegranate and Pistachio Tabbouleh is a fruity twist on a classic mezze dish.
Servings: 4 people
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.
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