Recipe: Pomegranate Taboula

Recipe: Pomegranate Taboula

SHINY RED SEEDS IN POMEGRANATE TABOULEH MAKE THIS A FESTIVE VEGETARIAN DISH FOR THE SEASON

From the Vitality Food Feature ‘A HEALTHY VEGETARIAN FEAST‘.

This recipe is a tasty and festive version of taboula.
(Serves 12)

Ingredients

  • 1/2 cup fine burghul (or bulghur wheat), soaked for 10 minutes in cold water, then drained by pressing water out through a fine sieve
  • 2 medium tomatoes, very finely chopped
  • 2 Tbsp lemon juice
  • 2 Tbsp

1) Combine burghul, tomatoes, lemon juice, and pomegranate syrup in a salad bowl.

2) Allow to stand for 30 minutes.

3) Stir in remaining ingredients, except for 4 Tbsp of the pomegranate seeds.




4) Decorate with remaining pomegranate seeds and serve.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at: https://tinyurl.com/zk3ueyv

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