Chef: Natalie Boog
Prep: 10 mins
Tabouleh​ is a great side for most barbecued meats or roast veggies. Some recipes include diced onion or chopped spring onions (scallions), but this is a light and refreshing version. The pomegranate seeds burst in your mouth, with a lovely juicy sweetness.

90g burghul
2 tomatoes, diced
1 Lebanese cucumber, diced
130g finely chopped parsley
15g finely chopped mint
125ml lemon juice
1 tbsp olive oil
½ pomegranate, seeds removed

Sea salt and freshly ground black pepper

Put the burghul and diced tomato in a bowl and mix well.

While you're chopping all the other ingredients, the tomato juices will help to soften the burghul.

Add the remaining ingredients to the bowl, season to taste, and stir until well combined.


Preparation Time
10 minutes

Main ingredients
Fruit, Oil, Herbs

Recipe Type
Starters, Party Food, Entertaining, Side Dish, Snacks

Level of Difficulty

Tabbouleh is best served immediately, once prepared, as it doesn't keep for long in the fridge.

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