Herb-Heavy Lemon Tabbouleh with Bulgur and Pomegranate

⏱ 30 min · Serves 4

A properly green tabbouleh, where parsley and mint lead and the bulgur just tags along. Sharp lemon, good olive oil and a scatter of pomegranate seeds make it bright enough to eat straight from the bowl.

Per serving: 285 kcal · 5.5g protein · 26.0g carbs · 18.0g fat

Ingredients

• 80g fine bulgur wheat
• 120ml boiling water
• 2 large bunches flat-leaf parsley (about 120g), leaves picked and finely chopped
• 1 small bunch mint (about 30g), leaves finely chopped
• 4 spring onions, thinly sliced
• 300g ripe tomatoes, deseeded and finely diced
• 1/2 cucumber, finely diced
• 60ml extra virgin olive oil
• juice of 2 lemons (about 60ml)
• 1/2 tsp ground allspice
• 3/4 tsp fine sea salt
• black pepper, to taste
• 60g pomegranate seeds
• lettuce leaves or warm flatbread, to serve

Method

1. Put the bulgur in a bowl, pour over the boiling water, cover with a plate and leave 15 minutes until tender. Fluff with a fork and let it cool.
2. Meanwhile, dice the tomatoes and cucumber. Tip the tomatoes into a sieve for a few minutes so the salad doesn't go watery.
3. Chop the parsley and mint by hand with a sharp knife (a food processor bruises them) and add to a large bowl with the spring onions.
4. Whisk together the olive oil, lemon juice, allspice, salt and plenty of pepper.
5. Add the cooled bulgur, drained tomatoes and cucumber to the herbs, pour over the dressing and toss thoroughly.
6. Rest 10 minutes for the bulgur to soak up the lemon, then taste and add more lemon or salt. Scatter with pomegranate seeds and serve with lettuce leaves for scooping or warm flatbread.