Recipe: Tabbouleh


3/4 cup bulgur wheat
4 cups boiling water
1/2 cup mint, finely chopped
3 cups parsley, finely chopped
1/2 red onion, finely chopped
1 punnet cherry tomatoes, quartered
1 pomegranate, seeds removed
2 Tbsp pomegranate molasses
1/4 cup extra virgin olive oil
Juice of 1 lemon

  1. Place bulgur wheat into a bowl. Pour over boiling water and set aside for 45 minutes
  2. Drain wheat and combine in a large salad bowl with mint, parsley, red onion, cherry tomatoes and pomegranate seeds
  3. Pour over pomegranate molasses, olive oil and lemon juice, then season to taste
  4. Toss gently to combine, then serve.





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