How to make
This salad is one of the most ancient bulgur salads, believed to come from the Arabic cuisine.
Various variations of tabbouleh can be found, but the main ingredient, which remains unchanged is the huge amount of parsley and bulgur.
I poured the bulgur into boiling water, pulled it off the stove and left it for 15 minutes to stand and swell. Then I strained it and left it to cool.
I cut the parsley and onion into small pieces, the tomatoes into small cubes and I cleaned the pomegranate. I mixed everything together with the bulgur into a bowl. I seasoned with the juice of 1 lemon, olive oil and salt.
The Tabbouleh with Pomegranate Salad Recipe is done!
