Tabouleh with Pomegranate

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Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Eat as a main meal with white wine or a delicious rosé.

Ingredients

  • 400 g (14 oz/ cups) coarse burghul/bulghur (available from Arab delicatessens or organic supermarkets)

Method

Bring 600 ml (20 fl oz/ cups) water to a boil, add salt and burghul. Cook on low heat for 2 minutes and remov