Herb-Heavy Tabbouleh with Lemon and Pomegranate

⏱ 35 min · Serves 4

A proper Levantine tabbouleh: mostly parsley and mint, with just enough fine bulgur to soak up the lemony dressing. Bright, green and endlessly refreshing — a handful of pomegranate seeds adds little pops of sweetness.

Per serving: 250 kcal · 4.0g protein · 17.0g carbs · 18.5g fat

Ingredients

• 60g fine bulgur wheat
• 3 large ripe tomatoes (about 400g), finely diced
• 2 large bunches flat-leaf parsley (about 150g), very finely chopped
• 1 small bunch mint (about 30g), leaves finely chopped
• 4 spring onions, thinly sliced
• juice of 2 lemons (about 80ml)
• 5 tbsp extra virgin olive oil
• 1/2 tsp ground allspice (optional)
• 1 tsp fine sea salt, plus more to taste
• black pepper, to taste
• 4 tbsp pomegranate seeds
• baby gem or romaine leaves, to serve

Method

1. Put the bulgur in a small bowl. Tip the diced tomatoes (with all their juice) over the top, stir, and leave for 15-20 minutes — the tomato juice alone will soften the fine bulgur.
2. Meanwhile, wash and thoroughly dry the parsley and mint. Chop them finely with a sharp knife (a blunt knife bruises the herbs).
3. Whisk the lemon juice, olive oil, allspice if using, salt and a good grind of pepper in a jug.
4. Add the herbs and spring onions to the bulgur and tomatoes. Pour over the dressing and toss gently with your hands or two forks.
5. Taste and adjust: it should be sharp, salty and very green. Add more lemon or salt as needed.
6. Rest for 10 minutes, then scatter with pomegranate seeds and serve with lettuce leaves for scooping.