Skip to content
Pomegranate tabbouleh recipe

Pomegranate tabbouleh recipe

15 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


  • 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

  • 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


  1. Put the bulgur wheat in a pan of cold water. Bring to the boil and simmer for 8-10 mins, or until tender.
  2. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.