Bulgur tabouleh, Parsley, Tomato and Pomegranate

For 4 people

Preparation time: 10 min

Cooking time: 10 to 15 min


  • 4 tomatoes
  • 1 bunch of onions
  • 1 bunch of flat parsley
  • 1 bunch of fresh mint
  • 2 handfuls of brown, medium Bulgur wheat
  • 1 squeezed lemon
  • 1 handful pomegranate grains 
  • 3 spoonfuls of Olive Oil
  • a couple of pinches of salt


  • 1.In a pot of hot water pour 2 handfuls of bulgur and cook for 15 min
  • 2. Pull off the stems of the parsley and wash thoroughly. Using a pair of scissors cut off the parsley leaves.
  • 3. Do the same with the mint and place it all into a large salad bowl.
  • 4. Cut the onions finely and dice the tomatoes. Add these ingredients to the bowl.
  • 5. Drain the bulgur and add it to the bowl along with the pomegranate.
  • 6. For seasoning, add the squeezed lemon juice, 3 tablespoons of olive oil, salt, pepper.


This tabouleh is perfect as a first course or accompaniment. Rich in carbohydrates, bulgur and parsley are also a good source of iron, vitamin K and vitamin C.

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