Tabbouleh Salad

Author: Lucy Parissi

Servings: 6 

Ingredients:

• 1 cup | 200g fine bulgur wheat

• 2 cups | 500ml boiling water

• 1 lemon halved

• 1 large bunch flat leaf parsley

• 3 tbsp mint finely chopped

• 1 red onion finely diced

• 3 large tomatoes

• 1/2 large cucumber

• 1 red bell pepper

• 1/2 cup pomegranate seeds

• 1/4 cup virgin olive oil

• 1 tbsp pomegranate molasses

• 1 tsp salt

• 1 tsp baharat spice mix

Instructions:

1. Prepare your bulgur wheat by placing in a bowl and topping with the boiling water plus the juice of half a lemon. Cover the bowl and set aside for 15 minutes while you prepare your vegetables. 

2. Once the bulgur wheat has absorbed most of the water, drain of excess water and fluff up with a fork.

3. Seed the tomatoes, cucumber and bell pepper. Chop all your vegetables into small, even cubes.

4. Rinse the parsley and pat dry. Finely chop the parsley, discarding the stalks. 

5. Add all the vegetables, pomegranate seeds, bulgur wheat and herbs into a large bowl. 

6. Add the olive oil, juice of remaining half lemon, pomegranate molasses, baharat and salt and give everything a good mix. Taste and adjust the seasoning if needed.

7. Chill the salad until ready to serve.