|Photo: Pomegranate tabouli recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pomegranate tabouli Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Pomegranate tabouli.
It’s lucky a pomegranate has thick skin – it protects the hundreds of jewel-like seeds inside. Try their sweet, slightly tart taste in desserts and Middle Eastern style dishes, such as this fresh, colourful tabouli.
Preparation Time 20 minutes
Ingredients (serves 4)
90g (1/2 cup) burghul
185ml (3/4 cup) boiling water
1 cup chopped fresh continental parsley
3/4 cup chopped fresh mint
2 pomegranates, quartered, seeds removed
3 shallots, trimmed, thinly sliced
2 tbs olive oil
1 tbs fresh lemon juice
Place the burghul in a large heatproof bowl. Add the boiling water and set aside for 10 minutes to soak. Drain.
Add the parsley, mint, pomegranate seeds, shallot, oil and lemon juice. Season with salt and pepper. Mix until well combined.
Serves 4 as a side.
Cook’s tip: To remove seeds from the pomegranate, cut it into quarters. Place one quarter in a bowl of cold water and soak. Use your fingers to gently remove the seeds. Repeat with remaining quarters. Drain the mixture and discard peel and white pith.
Know-how: Pomegranates keep for up to a month in the fridge or fruit bowl.
Add pomegranate seeds to a sugar syrup. Drizzle over ice-cream or natural yoghurt.
A good source of dietary fibre and vitamin C, pomegranates also contain a range of valuable anti-oxidants.
Good Taste – May 2010, Page 26
Recipe by Gemma Luongo