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Fresh Turkish Tabbouleh Recipe with Pomegranate and Zesty Lime

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A quick and refreshing Turkish tabbouleh salad featuring bulgur wheat, fresh herbs, juicy pomegranate seeds, and a zesty lime dressing. Perfect for warm weather and easy to prepare in under 20 minutes.

Ingredients

Scale
  • 1 cup (150g) bulgur wheat (fine or medium grind)
  • 2 cups fresh curly parsley, finely chopped (loosely packed)
  • ½ cup fresh mint leaves, chopped
  • 2 medium ripe tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 3 green onions (scallions), thinly sliced
  • ½ cup pomegranate seeds
  • Juice of 2 fresh limes (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt, or to taste
  • Pinch of freshly ground black pepper (optional)

Instructions

  1. Place 1 cup (150g) of bulgur wheat in a fine mesh sieve and rinse under cold water until the water runs clear.
  2. Transfer bulgur to a bowl and cover with 1¼ cups (300ml) boiling water. Let soak for 15 minutes until tender but still chewy.
  3. Drain any excess water by pressing gently with the back of a spoon.
  4. While bulgur soaks, finely chop 2 cups curly parsley, ½ cup mint leaves, 2 tomatoes, 1 peeled and diced cucumber, and thinly slice 3 green onions.
  5. In a large mixing bowl, combine the drained bulgur, chopped parsley, mint, tomatoes, cucumber, and green onions. Toss gently to combine.
  6. Add ½ cup pomegranate seeds and mix gently.
  7. In a small bowl, whisk together juice of 2 limes, 3 tablespoons extra virgin olive oil, 1 teaspoon salt, and a pinch of black pepper. Adjust seasoning to taste.
  8. Pour dressing over the salad and toss gently but thoroughly to coat evenly.
  9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
  10. Before serving, taste and adjust seasoning if needed. Add fresh pomegranate seeds if desired.

Notes

If gluten-free, substitute bulgur with cooked quinoa or millet. Add pomegranate seeds just before serving to keep them crunchy. Letting the salad rest in the fridge for at least 30 minutes improves flavor. Avoid over-soaking bulgur to prevent sogginess. Use fresh herbs and chop finely but not into a paste.

Nutrition

Keywords: tabbouleh, Turkish salad, pomegranate salad, lime dressing, bulgur wheat, fresh herbs, healthy salad, vegan salad, gluten-free option

Find it online: https://perkypan.com/fresh-turkish-tabbouleh-recipe-with-pomegranate-and-zesty-lime-easy-and-refreshing-salad/