Pomegranate Tabouli
Ingredients
- 90g (1/2 cup) burghul
- 185ml (3/4 cup) boiling water
- 1 cup chopped fresh continental parsley
- 3/4 cup chopped fresh mint
- 2 pomegranates, quartered, seeds removed
- 3 shallots, trimmed, thinly sliced
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
Method
Step 1
Place the burghul in a large heatproof bowl. Add the boiling water and set aside for 10 minutes to soak. Drain.
Step 2
Add the parsley, mint, pomegranate seeds, shallot, oil and lemon juice. Season with salt and pepper. Mix until well combined.
