Fresh Tabouleh with a “twist”: an addition of pomegranates, orange fillets and pine nuts

Another way of incorporating citrus food into your daily diet: Traditional Tabouleh salad is made of lots of chopped herbs (parsley, green/spring onions and nana/Middle Eastern mint), soaked burghul/Bulghur, lots of freshly squeezed lemon juice and olive oil. It can include diced vegetables like tomatoes and cucumbers as well.

However, here’s another version I came up with which includes pomegranate arils, toasted almonds and pine nuts and orange fillets:


1 cup (20 gram) fresh Nana/Mint leaves
50 gram (1.75 oz) Parsley
50 gram (1.75 oz) green onion
1/2 cup pomegranate arils
orange fillets from one large orange
2-3 Tbsp soaked fine bulghur or cooked couscous (fine)
4 Tbsp extra virgin olive oil
fresh squeezed lemon juice from half a lemon
2-3 Tbsp lightly roasted pine nuts
2-3 Tbsp roasted sliced almonds
salt, to taste

About vegetarian foodesigns from the land of milk and honey

Shalom. My name is Michal and I'm Israeli. I would like to share with you my passion to vegetarian food, cooking and baking from scratch, using local ingredients (whatever I can find in the market, instead of using canned ingredients)
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4 Responses to Fresh Tabouleh with a “twist”: an addition of pomegranates, orange fillets and pine nuts

  1. Oo, nice! I love the idea of adding pomegranates to tabbouleh. Oranges and pine nuts would be nice touches, too! (I often add almonds like you have, and sometimes chickpeas, too.)

  2. Pingback: Goodbye June, Hello July and Hydrating Summer Foods!! | Night Owl Kitchen

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