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5 from 1 vote

Pomegranate Tabbouleh Salad

This colorful, three-ingredient, plant-based salad will brighten any table. Nutty, whole-grain bulgur wheat, fresh parsley leaves, and crunchy tart pomegranate seeds are topped with a lemony dressing to create this delicious dish.
Prep Time20 mins
Resting Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Mediterranean
Keyword: bulgur, parsley, pomegranate, tabbouleh
Servings: 4

Ingredients

The bulgur

  • 1 cup bulgur fine
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt

The Salad

  • 1 cup parsley leaves packed full
  • 2 cups cooked bulgur
  • 2 cups pomegranate seeds

The Dressing

  • 4 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 3 tablespoons fresh-squeezed lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

The bulgur

  • Bring 2 cups of water to a boil in a small pot that has a tight-fitting lid.
  • Stir in bulgur, olive oil, and salt and bring to boil again.
  • Cover pot and reduce heat to medium-low.
  • Let cook for about 12 minutes or until all of the water is gone.
  • Turn off the fire, remove the lid, and place a towel over the pot. Now place the lid on top of the towel. Let sit, covered, for 10 minutes before fluffing with a fork. The towel collects the steam and creates fluffy and crunchy grains.

The Dressing

  • Mix olive oil, sesame oil, lemon, salt, and pepper thoroughly.

The Salad

  • Remove the parsley leaves from their stems. Wash, chop, and place in a big bowl.
  • Add the 2 cups of cooked bulgur and 2 cups of pomegranate seeds.
  • Add dressing and mix.

Notes

The salad keeps well in the fridge for 2-3 days.