Name: Tabbouleh with Pomegranate
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 2
Ingredients: 2 radishes, thinly sliced; 3 Tbsp extra-virgin olive oil; ¼ tsp ground cumin; 2 green onions, green part only, finely chopped; Freshly ground black pepper; 2 Tbsp fresh lemon juice, plus more as needed; 1¼ cups [300 ml] water; 1 cup [150 g] bulgur; Romaine lettuce leaves for serving; Kosher salt; 1 cup [140 g] cherry tomatoes, halved; ½ cucumber, peeled, seeded, and diced; ¼ cup [7 g] finely chopped fresh mint; ⅓ cup [10 g] finely chopped fresh flat-leaf parsley; ½ cup [80 g] pomegranate seeds

Preparation info

Serves
2

Difficulty
Easy
Ready in
45 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Loads of fresh herbs and wholesome grains are what make this light salad so appealing. If you’re not familiar with bulgur, it’s toasted cracked wheat that plumps up in hot water in a matter of minutes, which makes this salad perfect for a last-minute dinner. Try eating it as they do in Lebanon, by scooping it up with crisp romaine lettuce leaves.