Hearty tabbouleh

Hearty tabbouleh

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
200g burghul
1 fresh pomegranate, optional
1 red onion, finely sliced
1 cup flat-leaf parsley leaves
1 cup coriander leaves
120g walnuts, toasted and roughly chopped
400g tinned chickpeas, drained and rinsed

Pomegranate dressing

Quantity Ingredient
60ml extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons pomegranate molasses
freshly ground black pepper
salt

Method

  1. Soak the burghul in plenty of cold water for 30 minutes. Drain and tip into a large bowl.
  2. If using the fresh pomegrante, remove the seeds, discarding the bitter, yellow inside skin. Combine pomegranate with the burghul, reserving a tablespoon of the seeds. Add the onion, parsley, coriander, walnuts and chickpeas.
  3. For pomegranate dressing, combine all ingredients in a screwtop jar and shake well.
  4. Toss the salad with the dressing and garnish with the reserved pomegranate seeds just before serving.

Note

  • You can boost the protein content of the tabbouleh by adding cooked lentils.

    Pomegranate molasses can be found in good health food stores.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
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