In Recipe, Salad on
January 3, 2018

Pomegranate Tabouli

We’re a month into summer, and though the temperamental Sydney weather has left me not knowing whether I should be bringing warm or cold lunches, I’m preparing myself with some lighter salad recipes for the scorchers.

And of course, what’s a summer without some fruity salads?

Last year I was into mango salads, but I think I’m a little mango-ed out at the moment so I’m going with pomegranate instead. Not exactly the first summer fruit I think of, but their season goes from November to March so it does count (not that this means that they are necessarily that much cheaper at this time unfortunately……)

I’m a massive fan of fresh pomegranate, the little bursts of sweetness adding some texture and complexity to each dish, without being overly sweet. The one thing I’m not so keen on is opening them, it’s a lot of effort and a lot of mess for a single fruit, although the best method I’ve tried to date seems to be this one I found on YouTube here
But the effort is worth it, and the fruit does give you plenty of seeds to use in multiple dishes, like this pomegranate tabouli which I made as a side salad for lunch. It’s nothing particularly fancy, just your simple tabouli with some added pomegranate seeds, but the pomegranate does it take it to the next level and makes for something a little more exciting when you’re getting a bit over your usual salad repertoire! 
Pomegranate Tabouli
Serves 4
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
  1. 90g (1/2 cup) burghul
  2. 185ml (3/4 cup) boiling water
  3. 1 cup chopped fresh continental parsley
  4. 3/4 cup chopped fresh mint
  5. 2 large tomatoes, finely chopped
  6. 2 pomegranates, quartered, seeds removed
  7. 3 shallots, trimmed, thinly sliced
  8. 2 tablespoons olive oil
  9. 1 tablespoon fresh lemon juice
  1. Place the burghul in a large heatproof bowl. Add the boiling water and set aside for 10 minutes to soak. Drain.
  2. Add the parsley, mint, tomatoes, pomegranate seeds, shallot, oil and lemon juice. Season with salt and pepper. Mix until well combined.
  1. I substituted cous cous for the burghul as that was what I had on hand
Adapted from
Adapted from
Berry Nutritious


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