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Pomegranate tabbouleh recipe

17 ratings

This fragrant salad is loaded with gorgeous Middle-Eastern flavours and is an inventive way of using up leftover roast chicken. On the table in just 20 minutes, it is the perfect fuss-free dinner for two. See method

Serves 2
10 mins to prepare and 10 mins to cook
488 calories / serving
Healthy

Ingredients

100g bulgur wheat
2 lemons, zested and juiced
3 tbsp extra-virgin olive oil
150g roast chicken breast, shredded
large handful mint leaves
large handful flat-leaf parsley leaves
4 spring onions, thinly sliced
½ cucumber, seeded and diced
125g cherry tomatoes, halved
100g pomegranate seeds

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2055kj
488kcal 24%
Fat
20g 28%
Saturates
3g 16%
Sugars
10g 11%
Salt
0.7g 11%

of the reference intake
Carbohydrate 50g Protein 30.6g Fibre 4.6g

Method

Put the bulgur wheat in a pan of cold water. Bring to the boil and simmer for 8-10 mins, or until tender.
Fluff up the softened bulgur wheat with a fork and add the lemon zest and juice, oil and a pinch of sea salt. Toss with the remaining ingredients and divide between 2 plates to serve.

See more Chicken salad recipes