This super-healthy tabbouleh salad is easy to make and packed with flavour. I have stuck pretty close to the authentic Lebanese recipe with a couple of minor twists.
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.
Once the bulgur wheat has absorbed most of the water, drain of excess water and fluff up with a fork.
Seed the tomatoes, cucumber and bell pepper. Chop all your vegetables into small, even cubes.
Rinse the parsley and pat dry. Finely chop the parsley, discarding the stalks.
Add all the vegetables, pomegranate seeds, bulgur wheat and herbs into a large bowl.
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.
Chill the salad until ready to serve.
Notes
Try replacing the bulgur what with couscous, quinoa or farro.
You can vary the ingredients according to your preference – I haven't used any garlic but you can add 1 minced clove if you like.
Add crumbled feta cheese or grilled chicken for a more substantial salad.
Increase the lemon jjuice if you like it really tart!