pomegranate cilantro tabbouleh

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


1/2 cup fine burghul/bulgur #1 *
3 fresh plum tomatoes, diced small, with their juices (3/4 c diced)
The juice of 2 lemons (between 1/31/2 cup, to taste)
1 big bunch or 2 small bunches cilantro
1 bunch green onions
4 sprigs of mint, stems removed
3/4 cup pomegranate seeds + 2 tablespoons for garnish (from about 1 small pomegranate)
2 tablespoons extra virgin olive oil
1 teaspoon pomegranate molasses (optional)
Salt and pepper to taste


  1. If you’re using fine burghul/bulgur #1, you do not need to cook your burghul in hot water; instead, soak the burghul in a bowl with the diced tomatoes, their juices, and the lemon juice. If the mixture looks a little dry, add 1 to 2 tablespoons of cold water. Let the mixture soak while you prep the rest of the ingredients.
  2. Hold the cilantro together like a bouquet and then rip off the bulky stems in one motion by carefully wringing the whole thing in your hands. Wash the cilantro in cold water, dry it really well, and then mince it.
  3. Wash, dry, and mince the green onions and mint leaves.
  4. Combine the prepped ingredients with the pomegranate seeds, extra virgin olive oil, pomegranate molasses, salt, and pepper. Mix well, garnish with the extra pomegranate seeds, and serve immediately. Cilantro tabbouleh will not keep as long as parsley tabbouleh.


* You can find burghul #1/fine bulgur at most Middle Eastern grocers. If you can’t find a source near you, you can substitute couscous, cracked wheat, or coarse bulgur. However, these will need to be cooked in boiling water, according to the package instructions (or until al dente), rinsed, and then soaked with the tomatoes and lemon juice for about ten minutes. Burghul #1 is pre-cooked and very fine, so it doesn’t need the extra step of being cooked in boiling water.