Tabbouleh with Pomegranate Seeds

Tabbouleh with Pomegranate Seeds Recipe

For a change of pace from regular salads, try this elegant, great-tasting salad, which features quickly fluffed bulgur wheat tossed with tomato, cucumber, mint, scallions, parsley, lemon juice and the tang of fresh pomegranate seeds. Try this for a healthy and simple lunch.

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Recipe Information

Flavor Profile

Middle Eastern







Total Time

20 Minutes

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      • 1 Tablespoon Olive Or Vegetable Oil
      • 1 Medium Tomato (Finely Chopped)
      • 2 Cups Fresh Parsley (Coarsely Chopped)
      • 1 Teaspoon Garlic (Minced)
      • 1/4 Teaspoon Black Pepper
      • 1/2 Small Cucumber (Finely Chopped)
      • 2 Teaspoons Dried Mint
      • 1 Teaspoon Salt
      • 6 Scallions (Chopped)
      • 1 Cup Bulgur Wheat
      • 1/3 Cup Lemon Juice
      • 1 Cup Fresh Pomegranate Seeds


  1. In a large bowl, mix together 2 cups of hot water and bulgur and keep aside for about 20-30 minutes or until the water is absorbed completely.
  2. Add lemon juice, oil, garlic, mint, salt and black pepper and mix until well combined. Add cucumber, parsley, tomato and scallions, pomegranate seeds and toss to coat well. Refrigerate, covered for at least 1 hour before serving.

Nutrition & Cost Facts


144 kcal


27 g


3 g


4 g

Cost Per Serving


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