Tabbouleh salad with pomegranate

An oil free version of the beautiful and refreshing tabbouleh salad with added pomegranate for the little bursts amazing flavour and nutrition!


This following is for two as a side or for one as a main.

  • 100g of dry bulgur wheat
  • 1 large firm red vine tomato (diced into small pieces)
  • 1 small red onion (very finely chopped)
  • 10 fresh mint leaves (very finely chopped)
  • 3 cups fresh parsley (very finely chopped)
  • Juice of 1/2 a fresh lemon (more if you prefer the extra tang)
  • Seeds of 1/2 a ripe pomegranate
  • Pink Himalayan salt to taste


  1. Cook the bulgar wheat according to the instructions on the packet (should take about 10-15 mins).
  2. Drain the bulgur wheat in a large sieve and run fresh cold water over it to cool it down.
  3. Place the cooled bulgur wheat into a salad bowl.
  4. Add all the ingredients (tomato, onion, mint, parsley, lemon juice, pomegranate and salt) and mix well.
  5. Serve and enjoy!


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