Tabbouleh Salad with Pomegranates

Tabbouleh pomegranates - vegan bulgur salad with pomegranate seeds, chopped herbs, pumpkin seeds and dried apricots that is great to serve while hosting

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 5Serving/Unit


The salad
Dry bulgur, 1 cup
Pomegranate, 1 cup
fresh seeds
Coriander, 1/2 cup
Parsley, 1/2 cup
Mint, 3 stems
only leaves
Peeled pumpkin seeds, 50 g
Dried apricot, 50 g
The sauce
Lemon juice, 3 tablespoons
Pomegranate concentrate, 2 tablespoons
Olive oil, 2 tablespoons
Date honey, 2 tablespoons
Salt, 1/2 flat teaspoon
to taste
Black pepper, 1/2 flat teaspoon
coarsely ground - to taste


1. Place the bulgur in a bowl and fill with boiling water.
2. Soak for about 20 minutes until the bulgur is tender.
3. Strain the water if there is any and allow to cool.
4. Place all the salad ingredients in a large bowl.
5. Mix all the sauce ingredients separately, pour over the salad and mix.
6. Bon appetite (:

Total time: 15-30 min

Herbs to taste - recommended about 0.5 cup of coriander, about 0.5 cup of parsley and 2-3 sprigs of mint (total as a cup of chopped herbs).

Nutritional Values Serving/Unit 100 Grams
Calories 320 cal 237 cal
Proteins 9 g 7 g
Carbohydrates 54 g 40 g
Fat 9 g 7 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Irena Ben Shua Recipe by Irena Ben Shua
Tabbouleh Salad with Pomegranates
Great tabbouleh salad
Tabbouleh Salad with Pomegranates