Lebanese-Style Herb-Forward Tabbouleh with Pomegranate
A traditional herb-heavy Lebanese tabbouleh with just a touch of bulgur, brightened with pomegranate seeds.
Real tabbouleh is a parsley salad first and a grain dish second, and this version stays true to that—three cups of fresh parsley and a good amount of mint, with only a small amount of bulgur added for texture. Ruby pomegranate seeds scattered on top add a burst of sweetness and color.
Because herbs, not grains, make up most of the volume here, this salad is naturally low in calories and sodium while still delivering fiber and potassium from the parsley, tomatoes, and pomegranate. The dressing is simply lemon juice and olive oil, so there's no added salt anywhere in the dish, and the olive oil provides the same heart-conscious fat that anchors much of Mediterranean and Middle Eastern cooking.
Chop the parsley finely and let the salad sit for a few minutes before serving so the lemon has time to soften the herbs slightly.
Ingredients
- 0.25 cup fine bulgur wheat
- 3 cups fresh parsley — finely chopped, about 3 bunches
- 0.5 cup fresh mint — finely chopped
- 3 tomatoes — finely diced
- 3 scallions — finely sliced
- 0.33 cup pomegranate seeds
- 0.25 cup lemon juice
- 3 tbsp olive oil
- 0.25 tsp black pepper — to taste
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Soak bulgur in warm water for 15 minutes until softened; drain well and squeeze out excess moisture.
- 2In a large bowl, combine parsley, mint, tomatoes, scallions, and soaked bulgur.
- 3Whisk lemon juice, olive oil, and black pepper; pour over the salad and toss thoroughly.
- 4Fold in pomegranate seeds just before serving, and let sit 10 minutes for flavors to blend.