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Pomegranate tabbouleh recipe
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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
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
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Energy
2055kj
488kcal
24%
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Fat
20g
28%
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Saturates
3g
16%
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Sugars
10g
11%
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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.
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