Pomegranate Tabbouleh

Pomegranate Tabbouleh is an essential side dish of Middle Eastern Cuisines. Mainly originating from Palestine, Lebanon & Syria.

In this recipe I will show you how to use different layers of fresh garden herbs nd spice mixes to create a satisfying and suitable for any occasion side dish.


  • 1/2 cup of course cracked Bulgar soaked in warm water
  • 1 tablespoon of Baharat spice mix
  • 1 heaped tablespoon of freshly ground all spice¬†
  • 1 tsp of freshly ground cumin
  • 1 tsp of freshly ground black pepper
  • 80ml of good quality olive oil (peppery and fruity flavour)
  • 1 clove of garlic crushed (optional)
  • salt and pepper
  • 3 tbsp lemon juice
  • 1 large bunch of parsley – discard the rough stalks — roughly chopped
  • 1 bunch of fresh mint – pick the leaves – roughly chopped
  • 3-4 stem of fresh dill¬† – roughly chopped
  • 2-3 stem of fresh coriander – roughly chopped
  • 3 ripe Roma Tomato – deseeded and roughly chopped
  • 1 large Lebanese cucumber – roughly chopped
  • 1 red onion – finely sliced
  • 1 pomegranate – deseeded


  1. Prepare the ingredients above.
  2. Fluff the Bulgar with some of the olive oil once the water is completely absorbed.
  3. Mix the dry spices, salt, lemon juice and olive oil in a separate bowl.
  4. Add the freshly chopped herbs, Bulgar, cucumber, onion, tomato & pomegranate seeds to a large serving bowl.
  5. Drizzle the olive oil mixture and gently toss the ingredients to combine well.

Handy Tips

  1. Don’t bruise the leaves during chopping and mixing.
  2. Mix well the olive oil with lemon juice and spices

Delicious served with warm Turkish or flat bread. Serve on top of kebab or grilled meat.

Nush-e-Jan! (Enjoy!)

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