Pomegranate & Radish Tabbouleh

Pomegranate & Radish Tabbouleh

Pomegranate & Radish Tabbouleh

By: Raquel Neofit

I prefer a fairly dry tabbouleh but if you like your tabbouleh a little wetter, add more extra-virgin olive oil and lemon juice.


Servings

6

Prep time

Cook time

Recipe


Ingredients

  • 4 firm tomatoes, finely chopped
  • 4 tbsp fine uncooked burghul
  • 1 tsp Baharat spice mix
  • 4 spring onions, finely sliced
  • 2 bunches parsley, chopped
  • 1 pomegranate, seeds removed
  • 4 radishes, finely diced
  • 1 tsp salt & pepper
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice

Method


  • Place tomatoes in a bowl with any tomato juice left on your cutting board.
  • Add burghul and Baharat to the tomatoes and mix well.
  • Add the rest of the ingredients and toss to combine.
  • Tip: Wait to dress this salad until you’re ready to eat and it will stay fresher for longer.

  

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Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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