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🍽️ Fresh Tabouleh Salad with Pomegranate Seeds

176 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 500 ml
• bulgur 250 g
• pomegranate 1 pc.
• onions, red 1 pc.
• garlic cloves 2 pc.
• parsley, fresh 60 g
• mint, fresh 40 g
• lemons 1 pc.
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Stir the bulgur into the boiling broth.
3. 3. Let the mixture boil for about 1 minute.
4. 4. Remove the pot from the heat.
5. 5. Cover the pot and let the bulgur swell for about 10 minutes.
6. 6. Cut the pomegranate in half and carefully remove the seeds.
7. 7. Remove the white membranes from the pomegranate seeds.
8. 8. Halve the onion, peel it, and slice it into thin rings.
9. 9. Peel the garlic and chop it finely.
10. 10. Wash the parsley and mint and shake them dry.
11. 11. Pluck the leaves from the stems and chop them finely.
12. 12. Wash the lemon and cut it in half.
13. 13. Squeeze the juice from the lemon.
14. 14. Mix the olive oil, lemon juice, and chopped garlic in a bowl.
15. 15. Season the mixture with salt and pepper.
16. 16. Add the cooled bulgur and all prepared ingredients to the dressing mixture.
17. 17. Mix everything well and let the salad rest for a while.
18. 18. Taste the tabouleh again before serving and adjust the seasoning.
19. 19. Plate the salad and serve it.

Nutrition per serving

• kcal: 176
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 29 g