Pomegranate Tabouli

Pomegranate Tabouli


  • 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


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.

Did you know?

Pomegranates have disease-fighting qualities.