Pomegranate tabbouleh recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 2055kJ 488.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 50.0gProtein 30.6gFibre 4.6g
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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
