Pomegranate & Radish Tabbouleh
Pomegranate & Radish Tabbouleh
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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